Allen Family Recipes - Ribbon Fudge

  3     cups  sugar
  3/4  cup  Parkay margarine
  2/3  cup (5 1/3 oz. can)  evaporated milk
  1     package (6 oz.)  semisweet chocolate pieces
  1     jar (7 oz.)  Kraft marshmallow creme
  1     teaspoon  vanilla
  1/2  cup  peanut butter (crunchy or cream style)

Combine 1 1/2 cups sugar, 6 Tbsp. margarine and 1/3 cup milk in heavy 1
1/2 quart saucepan; bring to a full rolling boil, stirring constantly.
Continue boiling 4 minutes over medium heat, stirring constantly, to
prevent scorching. Remove from heat; stir in chocolate pieces until
melted. Add 1 cup marshmallow creme and 1/2 tsp. vanilla; beat until well
blended. Pour into greased 13 x 9 inch pan. Repeat with remaining
ingredients substituting peanut butter for chocolate pieces. Spread over
chocolate layer. Cool at room temperature; cut into squares.