Ribbon Fantasy Fudge

• 3 c. sugar
• 3/4 c. Parkay margarine
• 2/3 c. (5 1/3 fl. oz. can) evaporated milk
• 6 oz. pkg. semi-sweet chocolate pieces
• 7 oz. jar Kraft Marshmallow Creme
• 1 tsp. vanilla
• 1/2 c. peanut butter (crunchy or cream-style)

1. Combine 1 1/2 cups sugar, 6 tablespoons margarine and 1/3 cup milk in heavy 1 1/2-quart saucepan; bring to full rolling boil, stirring constantly.
2. Continue boiling 4 minutes over medium heat, stirring constantly to prevent scorching.
3. Remove from heat; stir in chocolate pieces until melted.
4. Add 1 cup (1/2 jar) Marshmallow Creme and 1/2 teaspoon vanilla.
5. Beat until well blended.
6. Pour into greased 13 x 9-inch pan.
7. Repeat with remaining ingredients, substituting peanut butter for chocolate pieces.
8. Spread over chocolate layer.
9. Cool at room temperature. Cut into squares.
10. Makes 3 pounds.

sugar, parkay margarine, milk, semisweet chocolate pieces, marshmallow creme, vanilla, peanut butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=204491 (may not work)