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1. 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 a second medium bowl.
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2. Combine sugar, marshmallow creme, evaporated milk and butter in heavy 3-quart saucepan. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 5 minutes. Remove from heat; stir in vanilla. Immediately stir one-half of the 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.
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3. Cool completely. Remove from pan; place on cutting board. Peel off and discard foil; cut into 1-inch squares. Store tightly covered.
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Peanut Butter Fudge
Omit chocolate chips; place 1-2/3 cups (10-ounce package) REESE'S® Peanut Butter Chips in large bowl. Cook fudge mixture as directed. Add to chips; stir until chips are completely melted. Pour into prepared pan; cool.
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Chocolate Fudge
Omit peanut butter chips; place 2 cups (12-ounce package) HERSHEY'®S SPECIAL DARK Chocolate Chips, 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; stir until chips are completely melted. Pour into prepared pan; cool.
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Note
For best results, do not double this recipe.
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Double-Decker Fudge
