Grease a 9x13 pan and line with parchment paper where it comes up on both sides of pan. Set aside.

Using a medium size saucepan; bring 1 1/2 stick of butter sugar and milk to a rolling boil over medium high heat. While waiting to boil place peanut butter and 1 T. of butter on stove on low or in microwave for 15 second increments for 30-45 seconds until the peanut butter becomes runny and easy to pour. Cover and set aside.

Once your cream mixture is at a rolling boil then set the timer for a total of 3 minutes making sure to stir. Remove from heat and stir in your marshmallow cream, white chips and both extracts. Once well incorporated eye ball about half of your mixture into your pan, pour your peanut butter over this leaving maybe a couple Tablepoons to drizzle on top, then pour the remaing fude over your peanut butter be ing careful as you spread. ( Its okay if some of your peanut butter swirls intto your fudge :))

Lastly, I heat my Chocolate Chips in the microwave for 10-15 second increments until smooth. Drizzle your remaing peanut butter and chocolate over the fudge and then place in refridgerater for about 2 hours to set up.

You Should be able to lift the parchment paper straight from your dish amd have a pretty descent slab of fudge. You may use a knife and trim up around the edge and clear off the excess peanut butter, then cut into small squares.