Double-Decker Fudge
Yield
2 poundsPrep
20 minCook
30 minReady
2 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
peanut butter
chips |
|
| 1 | cup |
chocolate chips (semi-sweet)
|
*
|
| 2 ¼ | cups |
sugar
|
|
| 1 ¾ | cups |
marshmallow cream
|
* |
| ¾ | cup |
evaporated milk
|
|
| ¼ | cup |
butter
or margarine, (1/2 stick) |
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
peanut butter
chips |
|
| 237 | ml |
chocolate chips (semi-sweet)
|
*
|
| 532 | ml |
sugar
|
|
| 414 | ml |
marshmallow cream
|
* |
| 177 | ml |
evaporated milk
|
|
| 59 | ml |
butter
or margarine, (1/2 stick) |
|
| 5 | ml |
vanilla extract
|
|
Directions
Line 8" square pan with foil, extending foil over edges of pan.
Measure peanut butter chips into one medium bowl and chocolate chips into second medium bowl.
In heavy 3-quart saucepan, combine sugar, marshmallow creme, evaporated milk and butter.
Cook over medium heat, stirring constantly, until mixture boils; boil and stir 5 minutes.
Remove from heat; stir in vanilla.
Innediately stir ½ hot mixture (1½ cups) into peanut butter chips until chips are completely melted; quickly pour into prepared pan.
Stir remaining ½ hot mixture into chocolate chips until chips are completely melted.
Quickly spread over top of peanut butter layer.
Cool; refrigerate 1½ hours or until firm.
Cut into 1" squares. Store tightly covered in refrigerator.
