Ingredients

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

Directions

Line a 9x13x2 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 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. Makes about 4 pounds.