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