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1
In a large saucepan set over low heat, melt 4 tablespoons of the butter.
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2
Add 4 cups of the marshmallows and stir until melted.
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3
Remove the pan from the heat and add the cereal.
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4
Stir until the cereal is coated.
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5
Press the mixture into the bottom of a greased 9 x 13-inch casserole dish.
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6
Coat your hands with butter and press the mixture into the pan.
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7
Using a chopstick, poke many holes in the layer.
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8
Set the pan aside.
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9
In a medium saucepan set over low heat, melt 1/2 cup of the butter.
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10
Remove the pan from the heat and stir in the confectioners sugar.
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11
Add the peanut butter and graham cracker crumbs, stirring until well combined.
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12
Spread the mixture evenly over the Rice Krispies layer.
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13
Using a chopstick, poke many holes in the layer.
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14
Let cool completely.
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15
In a medium saucepan set over medium heat, combine the remaining 4 tablespoons butter, the evaporated milk, granulated sugar, and salt and bring to a boil; cook 4 to 5 minutes, stirring constantly.
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16
Remove from the heat.
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17
Stir in the remaining 2 cups marshmallows, the chocolate, and vanilla.
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18
Beat for 1 minute until the marsh mallows are melted.
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19
Pour over the peanut butter fudge, spread evenly, and place in the refrigerator to harden, about 2 hours.
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20
To serve, cut into 1-inch squares.
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21
Store in an airtight container at room temperature for up to five days.
