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Double-Decker Fudge

 Double-Decker Fudge
Everyone loves peanut butter and chocolate, so this layered fudge is always a hit with family and friends. I found the recipe about 15 years ago and have been making it for the holidays ever since.
60 ServingsPrep: 20 min. + cooling


  • 1 tablespoon plus 1/2 cup butter, divided
  • 4-1/2 cups sugar
  • 1 can (12 ounces) evaporated milk
  • 1 jar (7 ounces) marshmallow creme
  • 2 cups peanut butter chips, divided
  • 1/2 cup baking cocoa
  • 1 teaspoon McCormick® Pure Vanilla Extract


  • 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. Yield: 3-1/2 pounds.
Nutritional Facts: 1 serving (1 square) equals 121 calories,

2 of 2

Double-Decker Fudge (continued)

Nutritional Facts: 4 g fat (2 g saturated fat), 6 mg cholesterol, 40 mg sodium, 21 g carbohydrate, 1 g fiber, 2 g protein.