Double-Decker Fudge

by Patty Moran
(Toano, Virginia)

1 cup Reeses's Peanut Butter Chips
1 cup Hershey's semi-sweet chocolate chips
2 1/4 cups sugar
1 jar (7oz) marshmallow creme
3/4 cup evaporated milk
1/4 cup (1/2 stick) butter
1 teaspoon vanilla extract

1. 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 a second medium bowl.

2. Combine sugar, marshmallow creme, evaporated milk and butter in heavy 3-quart saucepan. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 5 minutes. Remove from heat; stir in vanilla. Immediately stir one-half of the 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.

3. Cool completely. Remove from pan; place on cutting board. Peel off and discard foil; cut into 1-inch squares. Store tightly covered.

Makes about 5 dozen pieces or about 2 pounds of candy.