5 oz. evaporated milk
6 oz. semi-sweet chocolate chips
1 tsp. vanilla
1 c. chunky peanut butter
1 1/3 c. sugar
3/4 c. marshmallow cream
1/4 c. coarsely chopped unsalted peanuts

In a 2 1/2 to 3 quart pan, combine evaporated milk, sugar, and peanut butter. Bring to a rolling boil over medium-low heat, stirring; boil for 5 minutes, stirring constantly. (If heat is too high, mixture will scorch.)

Remove from heat; add chocolate chips and stir until melted. Quickly stir in marshmallow cream, vanilla, and peanuts until blended. Pour into a buttered 8-inch square or round baking pan; spread to make an even layer. Let cool, then cover and refrigerate. Cut into 1-inch squares to serve. If made ahead, wrap airtight and refrigerate for up to 2 weeks.