Line 8-inch baking pan with aluminum foil, then spray with no-stick cooking spray; set aside.
Bring marshmallow creme, sugar, evaporated milk, Country Crock® Buttery Sticks and salt to a boil over medium heat in large saucepan, stirring constantly. Boil, stirring constantly, 5 minutes. Remove from heat. Stir in semi-sweet chocolate chips and vanilla until chocolate is melted. Pour into prepared pan. Refrigerate 15 minutes.
Microwave white chocolate chips with peanut butter in 2-quart microwave-safe bowl at HIGH 1 minute or until melted; stir until chocolate is melted. Evenly spread over chocolate fudge.
Chill 2 hours or until firm. To serve, remove fudge from pan, then cut into 1-inch squares.