Double Decker Fudge

1 cup Reese's peanut butter chips
1 cup Hershey's semi-sweet chocolate chips
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

Line 8-inch** square pan with foil, extending foil over edges of pan.

In a medium bowl, place peanut butter chips. In a second medium bowl, place chocolate chips.

In heavy 3-quart saucepan, combine sugar, marshmallow creme, evaporated milk and butter. Cook over medium heat, stirring constantly, until mixture comes to a boil; boil 5 minutes, stirring constantly. Remove from heat; stir in vanilla.

Immediately stir half of the mixture into the peanut butter chips until chips are completely melted; quickly spread into prepared pan. Stir remaining hot mixture into chocolate chips until chips are completely melted. Quickly spread over top of peanut butter layer.

Cool to room temperature; refrigerate until firm. Use foil to lift fudge out of pan; peel off foil. Cut into 1-inch squares. Store in tightly covered container at room temperature.

** I like to use a 13x9 inch baking dish. The fudge is not as thick and will serve more people.