Line a 9 x 13" baking dish with foil.

Using two large mixing bowls, pour peanut butter chips in one and chocolate chips in the other.

Combine the sugar, marshmallow creme, evaporated milk, and butter in a large saucepan and cook over medium heat.

When the mixture comes to a boil, stir continuously for 5 minutes (let it boil the entire time you are stirring).

Remove the saucepan from heat and add vanilla. Quickly stir to incorporate.

Carefully pour half of the marshmallow mixture into the peanut butter chips bowl and the other half into the chocolate chip bowl.

Stir the peanut butter chips until they are melted and the mixture is smooth (it will take a minute or two). Pour the peanut butter mixture into the bottom of the pan lined with foil.

Now stir the chocolate chip mixture until the chips are completely melted and the mixture is smooth. Carefully pour and spread on top of the peanut butter layer in the pan (I slowly and carefully poured mine on top, then used a spatula to spread it to the edges- if you pour too quickly, it will make holes and dents in your fudge).

Let the fudge cool for a couple of minutes before placing in the fridge. Allow fudge to set up for 2-4 hours, then cut and serve.