1 / 3 cup evaporated milk
18 ounces semisweet chocolate chips
¾ cup powdered sugar
1 / 3 cup crunchy peanut butter
2 teaspoons vanilla
1 / 3 cup creamy peanut butter
In saucepan, combine corn syrup and evaporated milk. Stir until well blended. Cook over medium heat until mixture boils. Remove from heat immediately. Stir in chocolate chips. Cook slowly over low heat, stirring constantly until chips are melted. Remove from heat. Stir in powdered sugar, crunchy peanut butter, and vanilla. Beat until thick and glossy. Spread into 8×8-inch pan lined with foil. Spoon creamy peanut butter onto fudge mixture and swirl to marbleize. Refrigerate overnight.