Double Fantasy Fudge - cooking recipe

Ingredients

6 cups sugar
1 1/2 cups butter
2 (5 ounce) cans evaporated milk (2/3 cup each)
1 cup peanut butter
2 (7 ounce) jars marshmallow creme
2 cups dry roasted peanuts, chopped
2 teaspoons vanilla
12 squares BAKER'S Semi-Sweet Chocolate

Preparation

Line a 13x9 pan with foil, using enough to extend over the sides.
Put 3 cups sugar, 3/4 cup butter, and 1 can evaporated milk in a saucepan. Bring to a rolling boil on medium heat, stirring constantly so it won't scorch, for 4 minutes or until a candy thermometer reads 234 degrees F. Remove from heat.
Add the peanut butter and 1 jar of marshmallow creme, stir until completely melted. Add 1 cup peanuts and 1 tsp vanilla, mix well. Pour into the 13x9 pan right away, spread evenly.
Put 3 cups sugar, 3/4 cup butter, and last can of evaporated milk in large pan to boil. Bring to a rolling boil, boil for 4 minutes or until a candy thermometer reads 234 degrees F, stirring constantly. Remove from heat.
Mix in the chocolate and last jar of marshmallow creme until melted. Add 1/2 cup peanuts and 1 tsp vanilla, mix well. Pour over the peanut butter layer, spread evenly, and sprinkle with 1/2 cup peanuts. Cool at room temperature for 4 hours before cutting to serve. Store at room temp in a tightly covered container.