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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.
  • Total Time
    Prep: 20 min. + cooling
  • Makes
    3-1/2 pounds


  • 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 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.
Nutrition Facts
1 square: 121 calories, 4g fat (2g saturated fat), 6mg cholesterol, 40mg sodium, 21g carbohydrate (19g sugars, 1g fiber), 2g protein.

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