Moms Double Decker Fudge Peanut Butter Chocolate Recipes

Steps:

• Line a 9-in. square pan with foil and grease the foil with 1 tablespoon butter; set aside. In a heavy saucepan, combine the sugar, milk, marshmallow creme and 1/4 cup butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; boil for 5 minutes, stirring constantly. Remove from the heat., Pour 3 cups of hot mixture into a bowl; add 1 cup peanut butter chips. Stir until chips are melted and mixture is smooth. Pour into prepared pan. , To the remaining hot mixture, add cocoa, vanilla, and remaining chips and butter; stir until chips and butter are melted and mixture is smooth. Pour evenly over peanut butter layer in pan. Cool. Using foil, lift fudge out of pan. Cut into 1-in. squares. Refrigerate in airtight containers.

Steps:

• Stir 1 ½ cups sugar, 6 T of butter, 1/3 cup evaporated milk in a saucepan and bring to a rolling boil while stirring constantly for 4 minutes over medium heat.
• Remove from heat and stir in chocolate chips and 1 cup of the marshmallow cream and ½ teaspoons vanilla. Spread in 9x13 pan.
• Repeat with remaining 1 ½ cups sugar, 6 T of butter, and 1/3 cup evaporated milk and stir in peanut butter, marshmallow cream and ½ teaspoons of vanilla.
• Spread over chocolate layer until set then cut into pieces.

Steps:

• Line a 13x9x2-inch pan with foil.
• Place 1 cup peanut butter chips in medium bowl; set aside.
• In a second medium bowl, blend 1/4 cup melted butter, cocoa and vanilla until smooth; add remaining 1 cup peanut butter chips.
• In a heavy 4 quart saucepan, combine sugar, marshmallow cream, evaporated milk and 1/4 cup butter. Cook, stirring constantly over medium heat until mixture comes to a rolling boil. Cook and continue stirring 5 minutes.
• Remove from heat. Immediately add half of hot mixture to bowl with peanut butter chips only. Pour remainder into cocoa mixture; stir to blend.
• Beat peanut butter mixture until chips are completely melted, spread evenly in prepared pan.
• Beat cocoa mixture until chips are melted and mixture thickens. Spread evenly over top of peanut butter layer.
• Cool; remove from pan. Remove foil; cut into squares. Store in airtight container in a cool dry place.

Steps:

• Line an 8 inch square pan with foil, extending the foil over edges of pan.
• Place peanut butter chips and 2/3 cup sweetened condensed milk in a small microwavable bowl.
• Microwave on HIGH 1 to 1 1/2 minutes, stirring after 1 minute, until chips are melted and mixture is smooth when stirred.
• Stir in 1/2 tsp.
• vanilla; spread evenly into prepared pan.
• Place remaining sweetened condensed milk and chocolate chips in another small microwavable bowl; repeat above microwave procedure.
• Stir in remaining 1/2 tsp.
• vanilla; spread evenly over peanut butter layer.
• cover; refrigerate until firm.
• Remove from pan; place on cutting board.
• Peel off foil.
• Cut into squares.
• Store tightly covered, in refrigerator.

Steps:

• Line an 8x8-inch (2L) square baking pan with aluminum foil so the edges overhang the sides. In a medium saucepan over medium heat, combine 1 can of condensed milk, 1/2 cup (125 mL) peanut butter, and 1/4 tsp (1 mL) salt. Stir continuously just until bubbly. Remove from heat and immediately stir in chocolate chips and 1 tsp (5 mL) vanilla. Scrape into prepared pan and spread evenly. Refrigerate while making peanut butter layer.
• In a clean medium saucepan over medium heat, combine the remaining condensed milk, peanut butter, and salt, stirring continuously just until bubbly. Remove from heat and immediately stir in peanut butter chips and remaining vanilla. Scrape onto chocolate layer, spreading to cover. Sprinkle with peanuts, pressing gently into fudge.
• Refrigerate for 3 hours or until firm. Lift the fudge out of the pan and cut into small squares.

Steps:

• To make chocolate layer - In heavy saucepan combine sugar, butter and milk. Bring to full, rolling boil for 5 minutes. Stirring constantly. Remove from heat and stir in chocolate chips until melted. Add marshmallow creme and vanilla. Pour into buttered 9x13" pan. Set aside to cool.
• To make peanut butter layer - Repeat instructions above but replace chocolate chips with peanut butter. Pour over chocolate fudge layer.
• Cool at room temperature and cut into squares. Store in cool, dry place.

Steps:

• Cook sugar, milk and butter to a soft ball stage.
• Add salt, vanilla and peanut butter and beat until smooth.
• Then pour into a 8x8 square baking dish and chill until firm.