Double Decker Fudge

2 C (12 oz pkg) Reese’s peanut butter chips, divided

1/4 C butter, melted

1/2 C Hershey’s Cocoa

1 tsp vanilla

4 1/2 C sugar

1 jar (7oz) marshmallow cream

1 1/2 C (12oz can) evaporated milk

1/4 C butter

Line a 12x9x2" pan with foil.

Place 1 C peanut butter chips in medium bowl.

In second medium bowl, blend 1/4 C melted butter, cocoa, and vanilla until smooth.

Add 1 C peanut butter chips.

In heavy 4 qt saucepan, combine sugar, marshmallow cream, evaporated milk, and 1/4 C butter.

Cook, stirring constantly over medium heat until mixture comes to a rolling boil.

Boil and stir 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 melted and mixture thickens.

Spread evenly in prepared pan.

Beat cocoa mixture until chips are melted and mixture thickens.

Spread over peanut butter layer.

Cool. Remove from pan. Remove foil. Cut into squares.