2 c. (12 oz. pkg.) Reeses peanut butter chips
1/4 c. butter, melted
1 tsp. vanilla
1 (7 oz.) jar marshmallow creme
1 1/2 c. (12 oz. can) evaporated milk
1/2 c. Hershey's cocoa
4 1/2 c. sugar
1/4 c. butter

Line a 9 x 13 x 2 inch pan with foil. Place 1 cup peanut chips in medium bowl; set aside. In a second medium bowl, blend 1/4 cup melted butter, cocoa and vanilla until smooth. Add one cup peanut butter chips. In a big 4-quart pot 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; stir to blend. Beat peanut 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.