Double Fantasy Fudge Bars

Ingredients

• 6 cups sugar, divided

• 1-1/2 cups (3 sticks) butter or margarine, divided

• 2 small cans (5 oz. each) evaporated milk (about 2/3 cup each)

• 1 cup creamy peanut butter

• 2 jars (7 oz. each) JET-PUFFED Marshmallow Creme, divided

• 2 cups chopped dry roasted peanuts, divided

• 2 tsp vanilla, divided

• 3 pkg (4 oz. each) BAKER'S Semi-Sweet Chocolate

Instructions

1. Line 13x9-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°F, stirring constantly to prevent scorching. Remove from heat.

2. 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.

3. 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°F, stirring constantly to prevent scorching. Remove from heat.

4. 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 remaining 1/2 cup peanuts. Cool at room temperature at least 4 hours before cutting into small pieces to serve. Store in tightly covered container at room temperature.