Ribbon Fantasy Fudge

Combine 1 1/2 cups sugar, 6 tablespoons margarine, and 1/3 cup evaporated milk in a 1 1/2-quart sauce pan. Bring to a full rolling boil, stirring constantly. Continue boiling for 4 minutes over medium heat, stirring constantly. Remove from heat and stir in chocolate chips until melted. Add 1/2 jar marshmallow cream and 1/2 teaspoon vanilla. Beat until well blended. Pour into a greased 9×13 inch pan.

Repeat the same process with the remaining ingredients, substituting peanut butter for chocolate chips. Spread over the chocolate layer. Cool at room temperature, then cut into squares.

Makes 3 pounds.