1. Grease bottom and sides of rectangular pan,
13x9x2 inches, with butter, or line with aluminum
2. Heat sugar, milk, butter and cheese to boiling in
5-quart Dutch oven mediium high heat 6 to 8
minutes, stirring constantly
3. Reduce heat to medium. Cook about 10 min-
utes, stirring occasionally, to 225 degrees on candy ther-
mometer; remove from heat
4. Quickly stir in marshmallow creme and vanilla.
Pour 4 cups hot marshmallow mixture over vanilla
milk chips in large bowl; stir to mix. Stir chocolate
chips, bittersweet chocolate and cocoa into remaining
5. Pour one-third of the white mixture into pan,
spreading evenly. Quickly pour one-third of the choco-
late mixture over top, spreading evenly. Repeat twice.
Pull and swirl knife greased with butter through mix-
tures for marbled design. Cool until set. Refrigerate
uncovered almost 3 hours or until set. Cut into 1 1/2-
inch squares with knife greased with butter.
*It's not recommended that you use vegetable oil spreads
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