|Recipe Title: Double Decker Fudge - RRCLASS|
Contributed by: Roadrunner
List of Ingredients
|1 cup Reese's peanut butter chips|
1 cup Hershey's semi-sweet chocolate chips OR Hershey's Mini Chips
2-1/4 cups sugar
1 jar (7-oz.) marshmallow creme
3/4 cup evaporated milk
1/4 cup (1/2 stick) butter
1 teaspoon vanilla extract
|Line 8-inch 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. Immediately stir one-half hot mixture (1-1/2 cups) into peanut
butter chips until
chips are completely melted; quickly pour into prepared pan. Stir remaining
one-half hot mixture into chocolate chips until chips are completely melted.
Quickly spread over top of peanut butter layer. Cool completely. Remove from
pan; place on cutting board. Peel off foil; cut into 1-inch squares. Store
tightly covered. About 5 dozen pieces
or about 2 pounds candy.
Peanut Butter Fudge:
Omit chocolate chips; place 1-2/3 cups
(10-oz. pkg.) Reese's peanut butter chips in large bowl. Cook fudge mixture
as directed above; add to chips, stirring until chips are completely melted.
Pour into prepared pan; cool to room temperature.
Omit peanut butter chips; place 2 cups
(12-oz. pkg.) Hershey's semi-sweet chocolate chips or Hershey's Mini Chips
semi-sweet chocolate in large bowl. Cook fudge mixture as directed above;
add to chips, stirring until completely melted. Pour into prepared pan; cool
to room temperature.
Number of Servings: 5 dozen or 2 pounds
General Cooking/Prep Method
Extra Features of Recipe
7 Ingredients or Less