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Double-Decker Fudge




Source of Recipe


Provided by: HersheysKitchens.com


Recipe Introduction


"Peanut butter fudge on the bottom and chocolate on top in this simple, quickly cooked fudge made from marshmallow creme and evaporated milk."
Yields 2 pounds


List of 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


Recipe



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


Makes 60 servings