Double Decker Fudge

1 c Reese's Peanut Butter Chips
1 c Hershey's Chocolate Chips or (Semi Sweet or Hershey's Mini Chips Semi-Sweet Chocolate)
2 1/4 c Sugar
7 oz Marshmallow creme
3/4 c Evaporated milk
1/4 c Butter
1 ts Vanilla extract

Line 8-inch square pan with foil, extending foil over edges of pan. Measure peanut butter chips into one medium bowl and chocolate chips into second medium bowl. In heavy 3-quart saucepan, combine sugar, marshmallow creme, evaporated milk and butter. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 5 minutes. Remove from heat; stir in vanilla. Immediately stir one-half hot mixture (1-1/2 cups) into peanut butter chips until chips are completely melted; quickly pour into prepared pan. Stir remaining one-half hot mixture into chocolate chips until chips are completely melted. Quickly spread over top of peanut butter layer. Cool completely. Remove from pan; place on cutting board. Peel off foil; cut into 1-inch squares. Store tightly covered. About 5 dozen pieces or about 2 pounds candy.

Karen Mintzias

Double Decker Fudge printer friendly version located here. (Just the recipe. Nothing else.)
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