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

Line a 13 x 9 x 2 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 and stir for 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 butter mixture until chips are completely melted; spread evenly in prepared pan. Beat cocoa mixture until chips are completely melted; 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. Yield: approximately 4 lbs.