Double-Decker Fudge
double-decker fudge
Ingredients
- 1 c REESE'S peanut butter chips
- 1 c HERSHEY'S semi-sweet -chocolate chips or -HERSHEY'S MINI CHIPS -semi-sweet chocolate
- 2 1/4 c Sugar
- 1 3/4 c Marshmallow creme
- 3/4 c Evaporated milk
- 1/4 c Butter or margarine -(1/2 stick)
- 1 t Vanilla extract
Instructions
- 1
Line 8" square pan with foil, extending foil over edges of pan.
- 2
Measure peanut butter chips into one medium bowl and chocolate chips into second medium bowl.
- 3
In heavy 3-quart saucepan, combine sugar, marshmallow creme, evaporated milk and butter.
- 4
Cook over medium heat, stirring constantly, until mixture boils; boil and stir 5 minutes.
- 5
Remove from heat; stir in vanilla.
- 6
Immediately stir 1/2 hot mixture (1 1/2 cups) into peanut butter chips until chips are completely melted; quickly pour into prepared pan.
- 7
Stir remaining 1/2 hot mixture into chocolate chips until chips are completely melted.
- 8
Quickly spread over top of peanut butter layer.
- 9
Cool; refrigerate 1 1/2 hours or until firm.
- 10
Cut into 1" squares.
- 11
Store tightly covered in refrigerator.