S'MORES FUDGE

S'MORES PEANUT BUTTER FUDGE
CRUST LAYER
4 sheets graham crackers
1/4 cup sugar
1 1/2 tablespoons butter, melted

CHOCOLATE FUDGE LAYER
1 1/2 cups milk chocolate chips
1/2 teaspoon vanilla 
1/2 can sweetened condensed milk

MARSHMALLOW LAYER
1 cup peanut butter chips
1/2 cup marshmallow fluff
1/2 can sweetened condensed milk

• Preheat oven to 375 degrees.
• Line an 8x8 square pan with aluminum foil with enough hanging over to be able to use as handles.
• Grind the graham crackers in a small food processor. Add sugar and butter until well blended.
• Press into the bottom of the pan evenly.

• Bake for 15 minutes or until golden.
• Melt chocolate in small sauce pan. 
• Add the vanilla and sweetened condensed milk whisking until smooth.
• Pour over the crust.

• Melt peanut butter chips in a small sauce pan over medium low heat.
• Add marshmallow fluff and sweetened condensed milk, whisking until smooth and even consistency.
• Pour over the chocolate layer immediately.
• Refrigerate overnight.

• The next day remove fudge from pan and cut into pieces.
• Store in the refrigerator.