Line 13 x 9 x 2 pan with foil
Place 1 C chips in large heatproof bowl.
In 4 qt saucepan, combine sugar, milk, butter, corn syrup and vinegar.
Cook over med heat, stirring constantly until mix comes to full rolling boil, boil and stir 5 minutes.
Remove from heat.
Add peanut butter and marshmallow creme, stir until smooth.
Pour one half of peanut butter mix over chocolate chips, stir until smooth.
Pour chocolate mix into prepared pan, top with remaining peanut butter mix.
Immediately sprinkle remaining ½ C chips over surface.
With knife or metal spatula, gently swirl chips for marbled effect.
Cool, cut into squares.
If a firmer fudge is desired, store covered in frig.