2 c. (12 oz. pkg.) REESE'S peanut butter chips, divided
1 tsp. vanilla
1 jar (7 oz.) marshmallow creme
1 1/2 c. (12 oz.) evaporated milk
1/4 c. butter, melted
1/2 c. HERSHEY'S cocoa
4 1/2 c. sugar
1/4 c. butter

Line a 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 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 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 prepared pan.

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

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