2 c. (12 oz.) Reeses peanut butter chips, divided
1/4 c. butter, melted
1/4 c. Hershey's cocoa
1 tsp. vanilla
4 1/2 c. sugar
1 jar (7 oz.) 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 small bowl and 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 pan combine sugar, marshmallow creme, evaporated milk and 1/4 cup butter. Stirring constantly, over medium heat until it comes to a rolling boil. Boil 5 minutes.

Remove from heat and immediately add 1/2 hot mixture to bowl with peanut butter chips only. Pour other half into cocoa mixture bowl. Beat peanut butter bowl until chips are melted and blended. Pour into prepared pan, lined with foil.

Beat cocoa mixture until well blended and mixture thickens. Spread evenly over top of peanut butter layer. Cool. Remove from pan. Remove from foil; cut into squares. Store in airtight container in cool place. Makes about 4 pounds.