Double Decker Fudge

• 2 c. (12 oz. pkg.) peanut butter chips, divided
• 1/2 c. cocoa
• 1/4 c. butter, melted
• 1 tsp. vanilla
• 4 1/2 c. sugar
• 7 oz. Marshmallow Creme
• 1 1/2 c. (12 oz. can) evaporated milk
• 1/4 c. butter

1. Line 13 x 9 x 2-inch pan with aluminum foil.
2. Place 1 cup peanut butter chips in medium bowl; set aside.
3. In second medium bowl, stir together cocoa, melted butter and vanilla until mixture is smooth.
4. Add remaining 1 cup chips; set aside.
5. In heavy 4-quart saucepan stir together sugar, Marshmallow Creme, evaporated milk and 1/4 cup butter.
6. Cook over medium heat, stirring constantly, until mixture comes to a rolling boil.
7. Boil and stir 5 minutes. Remove from heat.
8. Immediately add half of hot mixture to bowl with peanut butter chips only.
9. Pour remainder into cocoa mixture; stir to blend.
10. Beat peanut butter mixture until chips are completely melted.
11. Spread evenly in prepared pan.
12. Beat cocoa mixture until chips are melted and mixture thickens.
13. Spread evenly over top of peanut butter layer.
14. Cool until firm.
15. Remove from pan; peel off foil.
16. Cut into squares.
17. Store in airtight container in cool, dry place.

peanut butter, cocoa, butter, vanilla, sugar, marshmallow creme, milk, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1022927 (may not work)