Double Decker Marshmallow Fudge Recipes

Steps:

• Line an 8-in. square pan with foil; butter foil and set aside. , In a microwave-safe bowl, combine peanut butter chips and 2/3 cup milk. Microwave on high for 1 minute; stir. Microwave at additional 15-second intervals, stirring until smooth. Stir in 1/2 teaspoon vanilla. Pour into prepared pan. Refrigerate for 10 minutes., Meanwhile, in a microwave-safe bowl combine chocolate chips and remaining milk. Microwave on high for 1 minute; stir. Microwave at additional 15-seconds intervals, stirring until smooth. Stir in remaining vanilla. Spread over peanut butter layer., Refrigerate for 1 hour or until firm. Using foil, remove fudge from pan. Cut into 1-in. squares.

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:

• 1. 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 second medium bowl.
• 2. 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 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.
• 3. 3. Cool completely. Remove from pan; place on cutting board. Peel off and discard foil; cut into 1-inch squares. Store tightly covered

Steps:

• 1. Butter 8x8 glass pan.
• 2. In medium saucepan combine sugar, evaporated milk, and butter. Cook over medium heat until mixture comes to boil, constantly stirring. Once mixture begins to boil, cook and stir for 5 minutes.
• 3. Remove from heat and add peanut butter, marshmallow cream and vanilla. Beat well until all ingredients are incorporated. Pour into buttered 8x8 dish.
• 4. While peanut butter layer is setting up prepare the chocolate layer. Follow the above directions, but add 1/4 cup cocoa to the sugar, evaporated milk and butter. Bring to boil, and cook stir for 5 minutes. Removed from heat and add the vanilla, marshmallow cream, and peanut butter. Once the ingredients are incorporated pour over peanut butter mixture and let cool. Cut into small squares

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:

• Measure peanut butter chips into one bowl and choc chips into another; set aside.
• Butter 8" square pan and set aside.
• Combine sugar, marshmallow creme and evap milk and butter in heavy 3-qt saucepan.
• Cook over med.
• heat, stirring constantly until mixture boils; continue cooking and stirring for 5 minutes.
• Remove from heat; stir in vanilla.
• Immediately stir 1/2 the hot mixture into peanut chips until completely melted.
• Quickly pour into prepared pan.
• Stir remaining hot mixture into chocolate chips until completely melted.
• Quickly spread over top of peanut butter layer; cool until set.
• Cut into 1" squares.
• Store in an air-tight container in a cool dry place.