Once upon a time and long, long ago, there was a classic TV commercial for Reese’s Peanut Butter Cups. A person eating chocolate collides with a person eating peanut butter. “Hey, you got peanut butter on my chocolate!”, one fumed. “Well, you got chocolate in my peanut butter!”, came the angry retort. Once each had tasted the combination, all was right with the world. Rainbows, unicorns, and world peace followed. Ok. Maybe not that extreme, but no one can deny that chocolate and peanut butter are amazing together! If you love chocolate and peanut butter, you are going to love Double Decker Fudge! It is probably the best candy I have ever made!
Before starting the chocolate fudge layer, take the lid and seal off of the marshmallow cream and cut open the bag of chocolate chips. Doing so will make adding them to the base much faster, which will make them melt faster and be fully blended before the fudge becomes difficult to stir.
When making fudge or any candy that is cut into squares, I use a disposable foil pan because it makes removing the candy from the pan so much easier. Because Double Decker Fudge is thicker than plain fudge, I used a lasagna foil pan because the sides are taller.
Cheap foil pans from the Dollar Tree work best because they are thin and easy to cut. For photo and video instructions on how to remove candy from foil pans, visit my Peppermint Fudge recipe.
More Candy Recipes
Double Decker Fudge Recipe
- 3 1/2 sticks butter
- 2 cups peanut butter
- 4 cups powdered sugar
- 3 cups sugar
- 2/3 cup evaporated milk
- 12 oz semisweet chocolate chips
- 7 oz jar marshmallow cream
- 1 tsp vanilla extract
Layer 1 Directions
- Place 2 sticks butter and the peanut butter into a microwave safe bowl. Heat at 30 second intervals until melted.
- Stir in powdered sugar. When mixture becomes difficult to stir, continue combining with your hand. Knead until smooth.
- Press peanut butter mixture into a 9×13 or lasagna pan that has been misted with cooking spray. Use parchment paper to to press into a smooth, even layer. Set aside.
Layer 2 Directions
- Place 1 1/2 sticks of butter, granulated sugar, and evaporated milk into a large heavy bottomed saucepan. Cook over medium or medium low heat, stirring constantly, until boiling.
- Once the mixture has reached a rolling boil (boil that cannot be stirred down), cook for 4 minutes, stirring constantly.
- Add marshmallow cream, chocolate chips, and vanilla. Stir quickly until all ingredients are fully combined.
- Pour fudge over peanut butter layer. Spread evenly. Set pan aside to cool completely.
- Once the fudge is completely cooled, remove from pan and cut into squares.