Printable | Taste of Home

Double-Decker Fudge

1-1/2 teaspoons butter, softened
2-2/3 cups milk chocolate chips
1 cup creamy peanut butter, divided
2 tablespoons shortening, divided
2-2/3 cups vanilla or white chips

Line a 13-in. x 9-in. x 2-in. pan with foil and grease the foil with
butter; set aside. In a large heavy saucepan, melt the milk
chocolate chips, 1/2 cup peanut butter and 1 tablespoon shortening
over low heat; cook and stir constantly until smooth. Pour into
prepared pan. Refrigerate for 10 minutes or until firm. Meanwhile,
in a small heavy saucepan, melt the vanilla chips and the remaining
peanut butter and shortening over low heat; cook and stir until

Printed from tasteofhome.com Jul 25, 2008

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Double-Decker Fudge cont.

smooth. Spread evenly over the chocolate layer. Refrigerate for 30
minutes or until firm. Using the foil, lift fudge out of pan. Gently
peel off the foil; cut into 1-in. squares.

Yield: About 2-1/2 pounds.