Ribbon Fantasy Fudge

(courtesy of Kathie Magnuson)

3 c. sugar

7 oz. marshmallow creme

3/4 c. oleo

2/3 c. evaporated milk (NOT CONDENSED, EVAPORATED)

1 t. vanilla

6 oz. semi-sweet chocolate

1/2 c. peanut butter (not crunchy)

Combine 1 1/2 c. sugar, 6 T oleo, 1/3 c. evaporated milk in heavy saucepan. Bring to a full rolling boil, stirring constantly. Remove from heat and stir in chocolate chips until melted. Add 1 c. marshmallow and 1/2 t. vanilla. Pour into greased 9x13 pan.

Repeat with remaining ingredients in the same order, adding peanut butter when the chocolate chips went in. Pour over the chocolate layer. Cool at room temperature before refrigerating.