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 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 foil; cut into 1-inch squares. Store tightly covered. About 5 dozen pieces or about 2 pounds candy.

Peanut Butter Fudge: Omit chocolate chips; place 1-2/3 cups (10-oz. Pkg.) 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.

Chocolate Fudge Omit peanut butter chips; place 2 cups (12-oz. Pkg.) Hershey's Semi-Sweet Chocolate Chips or Hershey's Mini Chips Semi-Sweet Chocolate in large bowl. Cook fudge mixture as directed above; add to chips, stirring until completely melted. Pour into prepared pan; cool to room temperature.

Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens.

Meal-Master compatible format by: Karen Mintzias