Double Decker Fudge November 28, 2007

DOUBLEDECKER FUDGE

2 c. (12 oz. pkg.) Reese peanut butter chips, divided

1/4 c. butter, melted

1/2 c. cocoa

1 tsp. vanilla

4-1/2 c. sugar

12 oz. can evaporated milk

1 jar marshmallow creme

1/4 c. butter

Line 13×9x2 inch pan with foil. Place 1 c. peanut butter chips in

medium bowl, set aside. In second medium bowl, blend 1/4 c. melted

butter, cocoa and vanilla until smooth. Add 1 c. peanut butters

chips. In heavy, large pan, combine sugar, M.M. creme, evaporated

milk and 1/4 c. butter. Cook, stirring constantly, over medium heat

until mixture comes to a rolling boil and stir 5 minutes. Remove from

heat, immediately add half of hot mixture to bowl with peanut butter

chip only. Pour remainder into cocoa mixture, stir to blend. Beat

peanut butter mixture until chips are completely melted, spread

evenly in pan. Beat cocoa mixture until chips are melted and mixture

thickens. Spread evenly over peanut butter layer. Let cool, remove

from pan. Remove foil. Cut into squares. Store in airtight container.

Makes 4 lbs.