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

Line a 9 x 13 inch pan with foil. Place 1 cup peanut butter chips in bowl; in 2nd bowl blend butter (melted), cocoa and vanilla until smooth. Add remaining peanut butter chips.

In 4 quart pan, combine sugar, marshmallow cream, evaporated milk, and 1/4 cup butter. Cook, stirring constantly, over medium heat until mixture come to a rolling boil; boil and stir 5 minutes. Remove from heat. Add half of mixture to 1st bowl and half to 2nd bowl.

Beat peanut mixture until chips are dissolved; spread evenly in pan.

Beat cocoa mixture until smooth. Spread over peanut butter mixture.

Cool. Remove from pan; remove foil; cut in squares. Store in airtight container. Yield: 4 pounds.