Two Story Fudge

• 1/4 c. butter or margarine, melted
• 1/2 c. cocoa
• 1 pkg. Reese's peanut butter chips
• 4 1/2 (7 oz.) jar marshmallow cream
• 1 c. evaporated milk
• 1/4 c. butter or margarine
• 2 tsp. vanilla

1. Blend 1/4 cup of melted butter and cocoa in medium bowl until smooth and set aside.
2. Place peanut butter chips in second medium bowl and set aside.
3. Combine sugar, marshmallow cream, milk and 1/4 cup butter in a heavy 4-quart saucepan.
4. Stir constantly over medium heat until mixture comes to a boil.
5. Boil and stir for 5 minutes.
6. Remove from heat and stir in vanilla.
7. Immediately add 1/2 of hot mixture to chips, stirring until melted.
8. Spread this mixture evenly into a 13 x 9 x 2-inch foil lined pan.
9. Stir the rest of the hot mixture into the cocoa mixture.
10. Allow to cool 15 to 20 minutes.
11. Beat until mixture loses its gloss and spread evenly over the top of the peanut butter layer.
12. Cool and remove from pan and foil.
13. Cut into 1-inch squares.
14. Store in airtight container.

butter, cocoa, butter chips, marshmallow cream, milk, butter, vanilla

Taken from www.cookbooks.com/Recipe-Details.aspx?id=597103 (may not work)