Busters Recipes

Double Decker Fudge



1 cup REESE'S peanut butter chips
1 cup HERSHEY'S semi-sweet -- chocolate chips or
MINI CHIPS -- semi-sweet chocolate
2 1/4 cups Sugar
1 3/4 cups Marshmallow creme
3/4 cup Evaporated milk
1/4 cup Butter or margarine -- (1/2 stick)
1 teaspoon Vanilla extract

Line 8" 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. In heavy 3-quart saucepan, combine sugar,
marshmallow creme,evaporated milk and butter. Cook over medium
heat, stirring constantly,until mixture boils; boil and stir 5 minutes.
Remove from heat; stir invanilla. Innediately stir 1/2 hot mixture (1
1/2 cups) into peanut butterchips until chips are completely melted;
quickly pour into prepared pan.Stir remaining 1/2 hot mixture into
chocolate chips until chips arecompletely melted. Quickly spread
over top of peanut butter layer. Cool;refrigerate 1 1/2 hours or until
firm. Cut into 1" squares. Store tightlycovered in refrigerator.
Makes about 60 pieces or about 2 pounds candy.

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