In a heavy saucepan melt the butter. Add evaporated milk, sugar and coffee. Bring to a rolling boil, stirring constantly until the temperature reaches 235 degrees F. Remove from heat and and raspberry chocolate chips and bittersweet chocolate. Stir until all ingredients are melted. Add the Marshmallow Creme and stir until blended. Stir in the vanilla extract. Pour into a lightly greased 9 x 13-inch pan. Cut into bite size squares when cooled.
