1 c REESE’S peanut butter chips
1 c HERSHEY’S semi-sweet
-chocolate chips or -HERSHEY’S MINI CHIPS -semi-sweet chocolate 2 1/4 c Sugar
1 3/4 c Marshmallow creme
3/4 c Evaporated milk
1/4 c Butter or margarine
-(1/2 stick) 1 t Vanilla extract
Line 8″ square pan with foil, extending foil over edges of pan. Measure peanut butter chips into one medium bowl and chocolate chips into second medium bowl. In heavy 3-quart saucepan, combine sugar, marshmallow creme, evaporated milk and butter. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 5 minutes. Remove from heat; stir in vanilla. Innediately stir 1/2 hot mixture (1 1/2 cups) into peanut butter chips until chips are completely melted; quickly pour into prepared pan. Stir remaining 1/2 hot mixture into chocolate chips until chips are completely melted. Quickly spread over top of peanut butter layer. Cool; refrigerate 1 1/2 hours or until firm. Cut into 1″ squares. Store tightly covered
in refrigerator. Makes about 60 pieces or about 2 pounds candy.