Peanut Butter Fudge
Time: 30 minutes hands on + time to cool + 2 hours refrigeration

Yield: One 9x13 pan
Basic Fudge Recipe from Nanette Pearce, adapted by Jamie Cooks It Up!

4 C sugar
1 (12 ounce) can evaporated milk
1 C butter
2 (7 ounce) Hershey Chocolate bars
*If you have trouble finding giant 7 ounce Hershey bars buy three 4.4 ounce bars and use them instead.
1/3 C semi sweet chocolate chips
1 (7 ounce) jar marshmallow cream
1 (12 ounce) package Reese's Peanut Butter chips

1. Line a 9x13 pan with tin foil and spray it with cooking spray.
2. Take your butter, baby. Unwrap it and put it in a heavy pan.
3. Pour in the evaporated milk
and sugar.
4. Heat the ingredients up over medium high heat, stirring constantly. When the mixture reaches a hard boil (meaning, it continues to boil even while stirring) let it cook while you stir it for 5 minutes.
5. Remove the pan from the heat and scoop the marshmallow cream into the pot. Stir it quickly to combine.
6. Pour 1 1/2 C of the soon to be fudge into a quart sized glass measuring cup. You'll want to work quickly from here on out. The fudge will start to set up and you want to be sure it gets into the pan before that happens.
7. Toss the Hershey bars and 1/3 C semi sweet chocolate chips into your big pot and stir well to combine.
8. Pour the Reese's chips into the glass measuring cup and stir well to combine.
9. Pour about 2/3 of the chocolate fudge into your pan.
10. Spoon the peanut butter fudge over the top of the chocolate layer.
Then spread it out with a knife.
11. Drop spoon fulls of the rest of the chocolate fudge over the peanut butter layer.
12. Take a butter knife and drag it through all three layers to make a marble effect.
13. Allow the fudge to cool, then cover and refrigerate for at least 2 hours.
If you are giving this fudge away as a gift, I would suggest wrapping it up in some tinfoil. It keeps better this way and doesn't dry out.