Recipe: Chocolate Peanut Butter Fudge and Chocolate Peanut Butter Fudge

Chocolate Peanut Butter Fudge

3 cups sugar
3/4 cup margarine
2/3 cup evaporated milk
1 (12 oz) package semi-sweet chocolate chips (you can change the flavor the fudge by substituting peanut butter chips or butterscotch chips)
1 (7 oz) jar marshmallow creme
1 cup chopped nuts (optional)
1 teaspoon vanilla

Lightly grease a 13 x9 in. or 9 in. square pan.

Microwave margarine in 4 quart microwave proof bowl or casserole on high 1 minute or until melted. Add sugar and milk; mix well. Microwave on high 5 minutes or until mixture starts to boil, stirring after 3 minutes. Mix well, scraping bowl. Microwave on high 5 1/2 minutes, stirring again after 3 minutes. Gradually stir in chips until melted. Add remaining ingredients, stirring well. Pour into prepared pan. Cool at room temp.; cut into squares. Makes 3 lb.

DOUBLE DECKER CHOCOLATE PEANUT BUTTER FUDGE

2 ccups (12 oz. pkg.) Reese peanut butter chips, divided
1/4 cup butter, melted
1/2 cup cocoa
1 tsp. vanilla
4 1/2 cups sugar
12 oz. can evaporated milk
1 jar marshmallow creme
1/4 cup butter

Line 13x9x2 inch pan with foil. Place 1 cup peanut butter chips in medium bowl, set aside.

In second medium bowl, blend 1/4 cup melted butter, cocoa and vanilla until smooth. Add 1 cup peanut butters chips.

In heavy, large pan, combine sugar, marshmallow creme, evaporated milk and 1/4 cup butter. Cook, stirring constantly, over medium heat until mixture comes to a
rolling boil and stir 5 minutes. Remove from heat, immediately add half of hot mixture to bowl with peanut butter chip only. Pour remainder into cocoa mixture, stir to blend.

Beat peanut butter mixture until chips are completely melted, spread evenly in pan. Beat cocoa mixture until chips are melted and mixture thickens. Spread evenly over peanut butter layer. Let cool, remove from pan. Remove foil. Cut into squares. Store in airtight
container. Makes 4 lbs.