MR. PEANUT'S Double Fantasy Fudge

Ingredients

• 1.5 cups butter divided (3 sticks)
• 1 cup creamy peanut butter 
• 10 oz evaporated milk canned ()
• 14 oz marshmallow crème jet-puffed divided
• 2 cups planters roasted peanuts dry divided chopped
• 12 oz baker's semi-sweet chocolate 
• 6 cups sugar divided
• 2 tsp vanilla divided

Equipment

• frying pan
• sauce pan
• aluminum foil
• candy thermometer

Directions

1. Line 13x9-inch pan with foil, with ends of foil extending over sides of pan.
2. 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 234F, stirring constantly to prevent scorching.
3. Remove from heat.
4. Add peanut butter and contents of one of the marshmallow creme jars; stir until completely melted.
5. Add 1 cup of the peanuts and 1 tsp. of the vanilla; mix well.
6. Pour immediately into prepared pan; spread to evenly cover bottom of pan. Set aside.
7. 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 234F, stirring constantly to prevent scorching.
8. Remove from heat.
9. Add chocolate and remaining jar of marshmallow creme; stir until completely melted.
10. Add 1/2 cup of the remaining peanuts and the remaining 1 tsp. vanilla; mix well.
11. Pour immediately over peanut butter fudge layer in pan.
12. 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.