12oz. Peanut Butter Chips
1/4 Cup Butter, melted
1/2 Cup cocoa
1 Tea Spoon vanilla
7 oz. Marsh mallow creme
4 1/2 Cups of Sugar
12 oz. Evaporated Milk
1) Line a 13x9" pan with aluminum foil. In a medium bowl place half of the peanut butter chips, set aside. In the second bowl, blend melted butter, cocoa, and vanilla until smooth, add the other half of the peanut better chips.
2) In a heavy 4 quart saucepan combine sugar, marsh mallow creme, evaporated milk, and butter. Cook, stirring constantly until the mixture comes to a boil, boil and stir for five minutes.
3) Remove from the sauce pan from the heat. Immediately add 1/2 of the hot mixture to the bowl with the peanut butter chips only. Pour the remainder into the coco mixture, stir and blend.
4) Beat the peanut butter mixture until the chips are melted and spread evenly in the 13x9" pan.
5) Beat cocoa mixture until chips are melted and mixture thickens. Spread evenly over to of the peanut butter layer.
6) Cool until set. Remove foil. Cut into squares.