Double-Decker Fudge

1 cup REESE'S® Peanut Butter Chips
1 cup HERSHEY®'S Semi-Sweet Chocolate Chips
2 1/4 cups white sugar
1 (7 ounce) jar marshmallow creme
3/4 cup evaporated milk
1/4 cup butter
1 teaspoon vanilla extract
DIRECTIONS:
Line 8-inch 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.
Combine sugar, marshmallow creme, evaporated milk and butter in heavy 3-quart
saucepan. Cook over medium heat, stirring constantly, until mixture boils; boil and
stir 5 minutes. Remove from heat; stir in vanilla. Immediately stir one-half hot
mixture (1-1/2 cups) into peanut butter chips until chips are completely melted;
quickly pour into prepared pan. Stir remaining one-half hot mixture into chocolate
chips until chips are completely melted. Quickly spread over top of peanut butter
layer.
Cool completely. Remove from pan; place on cutting board. Peel off and discard foil;
cut into 1-inch squares. Store tightly covered.