2 c. (12 oz. pkg.) Reese's Peanut Butter Cups, divided
1/4 c. butter, melted
1/2 c. Hershey's cocoa
1 tsp. vanilla
4 1/2 c. sugar
1 jar (7 oz.) marshmallow creme
1 1/2 c. (12 oz. can) evaporated milk
1/4 c. butter

Line 13 x 9 x 2 inch pan with foil. Place 1 cup peanut butter chips in medium bowl, set aside. In second medium bowl, blend 1/4 cup melted butter, cocoa and vanilla until smooth, add 1 cup peanut butter chips.

In heavy, 4 quart saucepan, combine sugar, marshmallow, milk and 1/4 cup butter. Cook, stirring over medium heat until mix comes to rolling boil. Boil and stir 5 minutes.

Remove from heat. Immediately add half of mixture to bowl with peanut butter chips only. Pour remainder into cocoa mixture. Stir to blend.

Beat peanut butter mixture until chips are melted. Spread evenly in pan.

Beat cocoa mixture until melted and mixture thickens. Spread evenly over top of peanut butter layer.

Cool, remove from pan, remove foil, cut in squares. Store in airtight container in cool, dry place.

About 4 pounds.