2 c. peanut butter chips (12 oz. pkg.)
1/4 c. butter, melted
1 tsp. vanilla
1 (7 oz.) jar marshmallow cream
1/4 c. butter
1/2 c. Hershey's cocoa
4 1/2 c. sugar
1 1/2 c. evaporated milk (12 oz. can)

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

In heavy 4 quart saucepan, combine sugar, marshmallow cream, evaporated milk, and 1/4 cup butter. Cook stirring constantly over medium heat until mixture comes to a rolling boil; boil and stir for 5 minutes.

Remove from heat. Immediately add half of hot mixture to bowl with peanut butter chips only. Pour remaining into cocoa mixture. Stir to blend. Beat peanut butter mixture until chips are completely melted, spread evenly in pan. Beat cocoa mixture until chips are completely melted and mixture thickens. Spread evenly over top of peanut butter layer. Cool; remove from pan. Remove foil; cut into squares. Store in airtight container in a cool, dry place.