Two Tone Fudge

12-ounce package Reese's Peanut Butter Chips, divided
½ cup margarine, divided
½ cup Hershey's unsweetened cocoa
1 teaspoon vanilla extract
4½ cups sugar
1 (7-ounce) jar marshmallow creme
1½ cups (12-ounce can) evaporated milk

Generously grease a 13x9x2 inch pan. Set aside. Place 1 cup peanut butter chips in a medium bowl. Set aside. In a second medium bowl, blend ¼ cup melted margarine, cocoa and vanilla extract until smooth; add 1 cup peanut butter chips. Set aside.

In a heavy 4 quart saucepan, combine sugar, marshmallow creme, evaporated milk and ¼ cup margarine. 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 of hot mixture into bowl with cocoa mixture. Beat peanut butter mixture until all chips are completely melted; pour into prepared pan; spread evenly. Beat cocoa mixture until all chips are melted and mixture thickens. Spread evenly over top of peanut butter layer.

Cool completely. Remove from pan; cut into squares. Store in an airtight container in a cool, dry place. Yield: about 4 pounds.