2. 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.

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

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

5. Beat cocoa mixture until chips are melted and mixture 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. About 4 pounds.