3 cups sugar 3/4 cup Parkay margarine 2/3 cup (5 1/3 oz. can) evaporated milk 1 package (6 oz.) semisweet chocolate pieces 1 jar (7 oz.) Kraft marshmallow creme 1 teaspoon vanilla 1/2 cup peanut butter (crunchy or cream style) Combine 1 1/2 cups sugar, 6 Tbsp. margarine and 1/3 cup milk in heavy 1 1/2 quart saucepan; bring to a full rolling boil, stirring constantly. Continue boiling 4 minutes over medium heat, stirring constantly, to prevent scorching. Remove from heat; stir in chocolate pieces until melted. Add 1 cup marshmallow creme and 1/2 tsp. vanilla; beat until well blended. Pour into greased 13 x 9 inch pan. Repeat with remaining ingredients substituting peanut butter for chocolate pieces. Spread over chocolate layer. Cool at room temperature; cut into squares.
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