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

Line 13 x 9 x 2 inch pan with foil. Place 1 cup peanut butter chips in medium bowl, set aside.

In 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 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 airtight container in a cool, dry place. Makes about 4 pounds.