1 (12 oz.) pkg. peanut butter flavor baking chips
1/4 c. butter, melted
1/2 c. cocoa powder
1 tsp. vanilla
4 1/2 c. sugar
1 (7 oz.) jar marshmallow creme
1/4 c. butter
1 1/2 c. (12 oz. can) evaporated milk

Line a 13 x 9 inch pan with foil. Place 1 cup of the peanut butter chips in a medium size bowl, set aside.

In a second bowl blend 1/4 cup melted butter, cocoa powder and vanilla until smooth. Add 1 cup peanut butter chips.

In a heavy saucepan combine sugar, marshmallow creme, evaporated milk and 1/4 cup butter. Cook, stirring constantly, over medium heat until mixture comes to a rolling boil. Boil and stir 5 minutes. Remove from heat. Immediately add half of the hot mix to bowl with peanut butter chips only. Pour remainder into cocoa mixture. Stir to blend.

Beat peanut butter mixture until chips are completely melted, spread evenly in the prepared pan. Beat the cocoa mixture until the chips are melted. Carefully spread over the peanut butter layer.

Cool completely. Remove from the pan and remove the foil, cut into small squares. Store in a cool airtight container. Makes 4 pounds of fudge.