Double-Decker Fudge Recipe

Ingredients
<br>- 1 cup REESE'S® Peanut Butter Chips
<br>- 1 cup HERSHEY®'S Semi-Sweet Chocolate Chips
<br>- 2 1/4 cups white sugar
<br>- 1 (7 ounce) jar marshmallow creme
<br>- 3/4 cup evaporated milk
<br>- 1/4 cup butter
<br>- 1 teaspoon vanilla extract
<br><p></p>Directions
<br>step 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 second medium bowl.
<br>step 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 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.
<br>step 3: Cool completely.  Remove from pan; place on cutting board.  Peel off and discard foil; cut into 1-inch squares.  Store tightly covered
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Ingredients
- 1 cup REESE'S® Peanut Butter Chips
- 1 cup HERSHEY®'S Semi-Sweet Chocolate Chips
- 2 1/4 cups white sugar
- 1 (7 ounce) jar marshmallow creme
- 3/4 cup evaporated milk
- 1/4 cup butter
- 1 teaspoon vanilla extract

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

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