Creamy Double Decker Fudge

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Reader’s Recipe : D. Flinner of Canton, OH

Ingredients:

  • 1 cup Reese’s Peanut Butter Chips
  • 1 14 oz. can Eagle Brand milk, divided
  • 1 teaspoon vanilla, divide
  • 1 cup chocolate chips

Directions:

  1. Line an 8″ square pan with foil.
  2. In bowl, place peanut butter chips and 2/3 cup Eagle Brand milk; microwave on high 1 to 1 1/2 minutes, stirring after 1 minute until chips are melted.
  3. Stir in 1/2 teaspoon of vanilla.
  4. Spread evenly into pan.
  5. In another bowl, place remaining Eagle Brand milk and chocolate chips.
  6. Microwave 1 to 1 1/2 minutes, stirring after 1 minute until chips are melted.
  7. Stir in remaining 1/2 teaspoon of vanilla and spread evenly over peanut butter layer.
  8. Refrigerate until firm, 2 hours.
  9. Turn fudge onto cutting board; peel off foil, cut into squares.
  10. Store tightly covered in refrigerator.

Makes 4 dozen squares, or 1 1/2 lbs. fudge.

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