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

Line a 13 x 9 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 5 minutes.

Remove from heat. Immediately add half of hot mixture to bowl with peanut butter chips only. Pour remainder with 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 butter layer.

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