Line 9x9 pan with non-stick foil.

Combine 1½ cups sugar, 6 tablespoons butter, ⅓ cup evaporated milk in a heavy saucepan.

Bring to a boil, stirring constantly till temperature reaches 234º.

Remove from heat and stir in ½ teaspoon vanilla, the chocolate chips and half the marshmallow creme (just less than ½ cup). Mix till chips are melted.

Pour into prepared pan and smooth with off-set spatula.

Repeat with remaining ingredients, adding peanut butter, vanilla and marshmallow cream when mixture reaches 234º.

Pour peanut butter fudge over chocolate fudge and smooth top.

Cool to room temperature, then cut into squares to serve.

Freezes well too!