2In heavy saucepan or double boiler melt the butter. Add evaporated milk, sugar, and coffee. Bring to a rolling boil, stirring constantly. Remove from heat and add raspberry chocolate chips and bittersweet chocolate. Stir the mixture until all ingredients are melted. Add the marshmallow creme and stir until well blended. Stir in the vanilla. Pour into a slightly greased 9" x13" pan. Refrigerate. Cut into bite-sized bars when cooled. Makes 12 servings.