Double-Decker Fudge

OK, OK here it is! Last night I finally baked some Peanut Blossoms and Ginger cookies. I'm not too happy about the way the Peanut Blossoms turned out. I couldn't find my usual recipe so I raced to the computer and got one- the cookies are falling apart. Oh well, they're pretty much only for Zach anyway and not ones that I planned to give away. This morning I already have some cookies done and many more to go. My fudge is cooling so I will give you the recipe at last. It is from one of my Taste of Home cookbooks. Enjoy!

1 1/2 tsp. butter (no substitutes), softened
2 2/3 cup milk chocolate chips
1 cup creamy peanut butter, divided
2 tbs. shortening, divided
2 23/ cup vanilla or white chips

Line a 13x9x2 in pan with foil and grease the foil with butter; set aside. In a heavy saucepan, melt the milk chocolate chips, 1/2 cup peanut butter and 1 tbs. shortening over low heat; cook and stir constantly until smooth. Pour into prepared pan. Refrigerate for 10 minutes or until firm. Meanwhile, in a heavy saucepan, melt the vanilla chips and remaining peanut butter and shortening over low heat; cook and stir until smooth. Spread evenly over the chocolate layer. Refrigerate for 30 minutes or until firm. Using foil, lift the fudge out of pan; Gently peel off the foil; cut into 1 in. squares. Makes about 2 1/2 pounds.

There ya have it!