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

1. Line a 13x9x2 inch pan with tin 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.

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

3. Remove from heat. Immediately add half of hot mix to bowl with peanut butter chips only. Pour remainder over cocoa mix; stir to blend.

4. Beat peanut butter mixture until chips are completely melted. Spread evenly into pan.

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

6. Cool. Remove from pan. Remove foil; cut into squares. Store in airtight container in a cool, dry place. Yield: about 4 pounds.