• Line an 8x8-inch square pan with foil and grease with butter.

Make the Chocolate Fudge:

• Add all the ingredients for the chocolate fudge to a medium, heavy-duty saucepan set over medium-low heat. Stir until all the chocolate chips are melted and the mixture is smooth.
• Remove from heat and let cool 10 minutes.
• Pour into the prepared pan and let cool completely.
• Refrigerate 2 - 3 hours or until completely chilled.

Make the Peanut Butter Fudge:

• Add the sugar and milk to a heavy-duty saucepan over medium heat and bring to a boil, stirring constantly.
• Boil for 3 minutes all the while stirring. Remove from heat.
• Stir in the peanut butter and marshmallow creme, keep stirring until smooth and well combined.
• Pour over the chocolate fudge and spread evenly from edge to edge. Let cool 15 - 20 minutes then cover with foil and refrigerate overnight.
• Use the foil to lift the fudge out of the pan to a cutting board.
• Peel off the foil and cut into squares with a chef's knife. For clean cuts dip the knife into hot water and wipe it off between each cut.
• Store fudge tightly covered in a cool dry place up to 2 weeks.