1 cup REESE'S® Peanut Butter Chips
1 cup Semi-Sweet Chocolate Chips or HERSHEY'S MINI CHIPS Semi-Sweet Chocolate
2 1/4 cups sugar
1 jar (7 ounces) marshmallow creme
3/4 cup evaporated milk
1/4 cup (1/2 stick) butter or margarine
1 teaspoon vanilla extract
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. In heavy 3-quart saucepan, combine sugar, marshmallow creme, evaporated milk and butter. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 5 minutes. Remove from heat; stir in vanilla. Immediately stir 1/2 of hot mixture (1 1/2 cups) into peanut butter chips until chips are completely melted; quickly pour into prepared pan. Stir remaining 1/2 of hot mixture into chocolate chips until chips are completely melted. Quickly spread over top of peanut butter layer. Cool; refrigerate 1 1/2 hours or until firm. Remove from pan; place on cutting board. Peel off foil; cut into 1-inch squares. Store tightly covered in refrigerator.
Makes about 5 dozen pieces or about 2 pounds candy
Peanut Butter Fudge: Omit chocolate chips; place 1 2/3 cups (10-ounce package) Reese's® Peanut Butter Chips in large bowl. Cook fudge mixture as directed above; add to chips, stirring until chips are completely melted. Pour into prepared pan; cool to room temperature.