3 c. peanut butter
1 stick butter
1 c. water
1 (7 oz.) jar marshmallow cream
1 candy thermometer

Combine water, sugar and butter. Insert candy thermometer with shaft 1/2 from bottom of kettle.

Bring to a boil and cook until it reaches the soft ball stage. Remove from heat and immediately add marshmallow cream and peanut butter. Pour into square dish or buttered pan. Cool and slice to size desired.