1 c Reese's Peanut Butter Chips
1 c Hershey's Chocolate Chips
- (Semi Sweet or Hershey's
- Mini Chips Semi-Sweet
- Chocolate)
2 1/4 c Sugar
7 oz Marshmallow creme
3/4 c Evaporated milk
1/4 c Butter
1 ts 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.
Variations:
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.
Chocolate Fudge 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.
Hershey's is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.
