- 6 cups sugar, divided
- 1 1/2 cups butter or margarine, divided
- 2 (5 ounce) cans evaporated milk
- 1 cup peanut butter
- 2 (7 ounce) jars JET-PUFFED Marshmallow Creme, divided
- 2 cups chopped PLANTERS Dry Roasted Peanuts, divided
- 2 teaspoons vanilla, divided
- 12 (1 ounce) squares BAKER'S Semi-Sweet Baking Chocolate
- Line 13×9-inch pan with foil, with ends of foil extending over sides of pan. Place 3 cups of the sugar, 3/4 cup (1-1/2 sticks) of the butter and 1 can of the evaporated milk in heavy 3-qt. saucepan. Bring to full rolling boil on medium heat, stirring constantly. Boil 4 min. or until candy thermometer reaches 234 degrees F, stirring constantly to prevent scorching. Remove from heat.
- Add peanut butter and contents of one of the marshmallow creme jars; stir until completely melted. Add 1 cup of the peanuts and 1 tsp. of the vanilla; mix well. Pour immediately into prepared pan; spread to evenly cover bottom of pan. Set aside.
- Place remaining 3 cups sugar, the remaining 3/4 cup (1-1/2 sticks) butter and the remaining can of evaporated milk in large heavy saucepan. Bring to full rolling boil on medium heat, stirring constantly. Boil 4 min. or until candy thermometer reaches 234 degrees F, stirring constantly to prevent scorching. Remove from heat.
- Add chocolate and remaining jar of marshmallow creme; stir until completely melted. Add 1/2 cup of the remaining peanuts and the remaining 1 tsp. vanilla; mix well. Pour immediately over peanut butter fudge layer in pan. Spread to evenly cover peanut butter fudge; sprinkle with the remaining 1/2 cup peanuts. Cool at room temperature at least 4 hours. Cut into 70 pieces. Store in tightly covered container at room temperature.