Preparation

• Line 13x9-inch pan with foil, with ends of foil extending over sides.
• Bring 3 cups sugar, 3/4 cup butter and 1 can evaporated milk to full rolling boil in large saucepan on medium heat, stirring constantly. Cook 4 min. or until mixture reaches 234°F on candy thermometer, stirring constantly. Remove from heat. Add semi-sweet chocolate and 1 jar marshmallow creme; stir until melted. Add nuts and 1 tsp. vanilla; mix well. Pour into prepared pan; spread to evenly cover bottom of pan.
• Repeat in separate large saucepan with white chocolate, and remaining sugar, butter, evaporated milk and vanilla. Pour over semi-sweet chocolate layer in pan; spread to evenly cover bottom layer.
• Cool at room temperature 4 hours before cutting into pieces.