Ingredients for Double Decker Fudge
- 2 cups peanut butter chips
- 1/2 cup butter
- 1/4 cup baking cocoa
- 1 teaspoon vanilla extract
- 3 cups sugar
- 1 (7 ounce) jar marshmallow creme
- 1 (5 ounce) can evaporated milk
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How to Make Double Decker Fudge
- Line a 13x9x2-inch baking pan with foil, leaving an overhang on the sides for easy removal.
- In a medium bowl, place 1 cup of the peanut butter chips. Set aside.
- In a separate medium bowl, whisk together the melted butter, cocoa powder, and vanilla extract until smooth and creamy.
- Stir in the remaining 1 cup of peanut butter chips.
- In a heavy 4-quart saucepan over medium heat, combine the sugar, marshmallow cream, evaporated milk, and butter.
- Cook, stirring constantly, until the mixture comes to a rolling boil.
- Continue to boil and stir for 5 minutes without stopping.
- Remove from heat.
- Immediately pour half of the hot fudge mixture into the bowl with the 1 cup of peanut butter chips.
- Stir vigorously until the peanut butter chips are completely melted and the mixture is smooth.
- Pour the remaining half of the hot fudge mixture into the bowl with the cocoa mixture.
- Stir until well combined.
- Spread the peanut butter fudge evenly into the prepared pan.
- Spread the chocolate fudge evenly over the peanut butter layer.
- Refrigerate for at least 4 hours, or until completely set.
- Lift the fudge from the pan using the foil overhang.
- Remove the foil.
- Cut into squares and store in an airtight container in a cool, dry place.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
1126g
Fat
154g
Carbs
106g
