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

Line 13 x 9 pan with aluminum foil. In medium mixing bowl place 1 cup peanut butter chips; set aside. In second mixing bowl blend melted butter, cocoa, and vanilla extract until smooth; add 1 cup peanut butter chips. In heavy 4 quart saucepan combine sugar, marshmallow creme, evaporated milk, and 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 until set. Remove foil; cut into squares. Store in airtight container in cool dry place. About 8 dozen squares.