Chocolate Peanut Butter Fudge

I "stole" this recipe from Skippy Peanut Butter, and made a mild modification (instead of white chocolate I used all semi sweet chocolate, because I didn't have any white chocolate on hand!). It is setting up in the freezer as I type, and hopefully will be AWESOME!

• For Peanut Butter Layer
  
  
  • 1 package (12 oz.) white chocolate chips
  • 1 1/2 cups Skippy® Super Chunk® Peanut Butter (I subsituted regular because it was all I had)
  For Chocolate Layer
  • 1 jar (7-1/2 to 13 oz.) marshmallow creme
  • 1 1/2 cups sugar
  • 1 can (5 oz.) evaporated milk
  • 1/4 cup Country Crock® Spread
  • 1/4 tsp. salt
  • 1 bag (12 oz.) semi-sweet chocolate chips
  • 1 tsp. vanilla extract
  • 
    
  1. Line 8-inch baking pan with aluminum foil, then spray with no-stick cooking spray; set aside.
  2. Bring marshmallow creme, sugar, evaporated milk, Spread and salt to a boil over medium heat in 3-quart saucepan, stirring constantly. Boil, stirring constantly, 5 minutes. Remove from heat. Stir in semi-sweet chocolate chips and vanilla until chocolate is melted. Pour into prepared pan. Refrigerate 15 minutes.
  3. Microwave white chocolate chips with Skippy® Super Chunk® Peanut Butter in 2-quart microwave-safe bowl at HIGH 1 minute or until melted; stir until chocolate is melted. Evenly spread over chocolate fudge.
  4. Chill 2 hours or until firm. To serve, remove fudge from pan, then cut into 1-inch squares.