- Posted on
- 8 Comments
When we were growing up, my mom was notorious for making Christmas "goodie plates" for friends and neighbors. She would spend a couple of days in the kitchen baking up a storm and it was torture as a child to smell all those yummy cookies and treats and know that they were going to be given away.
One of my favorite treats that my mom would add to her goodie plates was this Double Decker Fudge. As one who loves anything with Chocolate and Peanut Butter combined, this fudge is a weakness of mine. It bet that I could devour an entire pan by myself without batting an eye. Thank goodness January has a focus on fitness because heaven knows I am going to have to work off my fudge love handles.
Happy Christmas baking!
Double Decker Chocolate Peanut Butter Fudge
1 (10-12 oz) bag peanut butter chocolate chips (I used Reese's chips)
1 (10-12 oz) bag semisweet chocolate chips
4 1/2 cups white granulated sugar
2 (7 oz) jars marshmallow creme
1 1/2 cups evaporated milk
1/2 cup butter
2 teaspoons vanilla extract
Line a 13X9" baking pan with aluminum foil.
Using two large bowls, pour peanut butter chips in one and chocolate chips in the other.
Combine the sugar, marshmallow creme, evaporated milk, and butter in a large saucepan and cook over medium heat. When the mixture comes to a boil, stir continuously for 5 minutes (let it boil the entire time you are stirring). Remove the saucepan from heat and add vanilla. Quickly stir to incorporate.
Carefully pour half of the mixture into the peanut butter chips bowl and the other half into the chocolate chips bowl. Stir the peanut butter chips until they are melted and the mixture is smooth (it will take a minute or two). Pour the peanut butter mixture into the bottom of the pan lined with foil.
Now stir the chocolate chip mixture until the chips are completely melted and the mixture is smooth. Carefully pour and spread on top of the peanut butter layer in the pan (I slowly and carefully poured mine on top, then used a spatula to spread it to the edges- if you pour too quickly, it will make holes and dents in your fudge).
Let the fudge cool for a couple of minutes before placing in the fridge. Allow fudge to set up for 2-4 hours, then cut and serve.
Makes about 48-60 servings (depending on how large or small you cut the pieces). If you don't need to make fudge to feed the masses, you can easily cut this recipe in half and prepare using an 8x8" baking pan.
Did you hear that we are now on YouTube?!
We would love to have you subscribe to our channel!
Check out our latest episode:
Honey Lime Chicken Enchiladas (one of our favorites!)