Christmas Recipes

Recipes for Christmas – Holiday Recipes

DOUBLEDECKER FUDGE May 30, 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 13x9x2 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.

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