Double Decker Fudge (2)

By Cindy_Wicker

Ingredients

• 1 tablespoon plus 1/2 cup butter, divided
• 4-1/2 cups sugar
• 1 can (12 ounces) evaporated milk
• 1 jar (7 ounces) marshmallow creme
• 2 cups peanut butter chips, divided
• 1/2 cup baking cocoa
• 1 teaspoon Spice Islands® pure vanilla extract

Details

Servings 60

Preparation

Step 1

Line a 9-in. square pan with foil and grease the foil with 1 tablespoon butter; set aside. In a heavy saucepan, combine the sugar, milk, marshmallow creme and 1/4 cup butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; boil for 5 minutes, stirring constantly. Remove from the heat.
Pour 3 cups of hot mixture into a bowl; add 1 cup peanut butter chips. Stir until chips are melted and mixture is smooth. Pour into prepared pan.
To the remaining hot mixture, add cocoa, vanilla, and remaining chips and butter; stir until chips and butter are melted and mixture is smooth. Pour evenly over peanut butter layer in pan. Cool. Using foil, lift fudge out of pan. Cut into 1-in. squares. Refrigerate in airtight containers. Yield: 3-1/2 pounds.

Nutrition Facts: 1 serving (1 square) equals 121 calories, 4 g fat (2 g saturated fat), 6 mg cholesterol, 40 mg sodium, 21 g carbohydrate, 1 g fiber, 2 g protein.