Categories: Candies, Desserts, Chocolate, Hershey's, 100th 
      Yield: 2 pounds 
  
      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.