Servings: 49 squares
Total Time: 25mins + chilling time



2 tsp + ¾ cup butter (cubed and divided)
3 cups sugar
1 (5 ounces) can evaporated milk
1 (7 ounces) jar marshmallow crème
1 cup semisweet chocolate chips
1 tsp vanilla extract (divided)
½ cup smooth peanut butter

Using aluminum foil, line a 9" square baking pan.
Grease the foil with 2 teaspoonfuls of butter and put to one side.
In a large pan, combine the sugar with the milk and the remaining ¾ cup of butter.
Bring the mixture to a full rolling boil while stirring continually.
Boil over moderate heat for 4 minutes, stirring to prevent scorching.
Remove the pan from the heat and put it aside.
Divide the marshmallow crème evenly between 2 heat-resistant bowls.
Add the chocolate chips and ½ teaspoon of vanilla extract to one bowl,
and peanut butter and the remaining vanilla extract to the other bowl.
Pour half of the sugar mixture into each of the bowls.
Stir the chocolate mixture until silky smooth, and transfer to the prepared baking pan.
Stir the peanut butter mixture and pour over the layer of chocolate.
Transfer to the fridge until firm.
Using the aluminum foil, lift the fudge carefully out of the baking pan, and slice into 1¼" squares.

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