A delightful twist on the classic peanut butter fudge, this recipe adds a touch of chocolate and a smoother texture for an irresistible treat.
Prepare a 9x13 inch baking dish by greasing it lightly.
Use parchment paper for easier removal of the fudge.
In a medium saucepan, combine the white sugar, light brown sugar, unsalted butter, and evaporated milk over medium heat.
Stir constantly to prevent the mixture from burning.
Bring the mixture to a boil and continue boiling for 7 minutes while stirring.
Use a candy thermometer to ensure the mixture reaches the soft-ball stage.
Remove the saucepan from heat and stir in the marshmallow creme until fully melted.
Ensure the marshmallow creme is fully incorporated for a smooth texture.
Mix in the creamy peanut butter and pure vanilla extract until the mixture is smooth.
Work quickly as the mixture begins to set as it cools.
Spread the mixture evenly into the prepared baking dish.
Use a spatula to smooth the surface for an even layer.
Sprinkle the semi-sweet chocolate chips over the top and gently press them into the surface.
Allow the residual heat to slightly melt the chocolate chips for better adhesion.
Let the fudge cool completely before cutting it into squares.
For cleaner cuts, chill the fudge in the refrigerator before slicing.
Serve the fudge squares and enjoy this delightful treat.
Store leftovers in an airtight container to maintain freshness.
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