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
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.