Ribbon Fantasy Fudge

My husband loves chocolate and peanut butter, and he’s a fan of this.

PREP: 20 MIN. + CHILLING MAKES: 49 PIECES

2 tsp. plus ³/₄ cup butter, cubed, divided

3 cups sugar

1 can (5 oz.) evaporated milk

1 jar (7 oz.) marshmallow creme

1 cup (6 oz.) semisweet chocolate chips

1 tsp. vanilla extract, divided

1/2 cup peanut butter

1. Line a 9-in. square pan with foil and grease the foil with 2 tsp. butter; set aside. In a large heavy saucepan, combine the sugar, milk and remaining butter. Bring to a full rolling boil, stirring constantly. Boil for 4 minutes over medium heat, stirring to prevent scorching. Remove from the heat and set aside.

2. Divide the marshmallow creme between two heat-resistant bowls; add chocolate chips and 1/2 tsp. vanilla to one bowl, and peanut butter and remaining vanilla to the other. Pour half of sugar mixture into each bowl.

3. Stir chocolate mixture until smooth and pour into prepared pan; stir peanut butter mixture and carefully pour over chocolate layer. Refrigerate until firm.

4. Using foil, lift the fudge out of pan. Discard foil; cut fudge into 11/4-in. squares.

1 PIECE 99 cal., 4g fat (2g sat. fat), 7mg chol., 39mg sod., 15g carb. (14g sugars, 0 fiber), 1g pro.