2 c. Reese's peanut butter chips
1/4 c. butter, melted
1/2 c. cocoa
1 tsp. vanilla
4 1/2 c. sugar
1 (7 oz.) jar marshmallow creme
1 1/2 c. evaporated milk
1/4 c. butter

Line a 13 x 9 x 2 inch pan with foil. Place 1 cup peanut butter chips in a medium bowl. Set aside. In 2nd medium bowl, blend 1/4 cup melted butter, cocoa, and vanilla until smooth. Add 1 cup peanut butter chips. In heavy 4-quart pan, 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 hot mixture to bowl of peanut butter chips only. Pour remainder into cocoa mixture. Stir to blend. Beat peanut butter mixture until chips are melted. Spread evenly in prepared pan. Beat cocoa mixture until chips are melted and mixture thickens. Spread evenly over top of peanut butter layer. Cool, remove foil; cut into squares. Makes about 4 pounds.