1 1/2 boxes powdered sugar
1 stick butter, softened
Milk
1 tsp. vanilla
Peanut butter, chunky or creamy

Sift 1 box of the powdered sugar into a mixing bowl. Add the softened butter and cream well, adding milk, a few drops at a time to form a fondant. Add the vanilla.

Shape into a large ball. Divide ball in half. Sprinkle more powdered sugar on a board or pastry sheet, and place one half of the fondant on top. Roll out to about 1/8 inch thick, adding more sugar as needed. Try to keep it as rectangular as possible.

Spread peanut butter to within 1/2 inch of the edges. Starting at one end, roll up, jelly roll fashion. Sprinkle more powdered sugar, and roll with both hands to make a long roll. Wrap roll in waxed paper and chill in the refrigerator. Repeat with the second half of fondant.

With a sharp knife, cut slices about 1/2 inch thick, discarding the end pieces. Place slices in an airtight container lined with waxed paper or plastic wrap. Be sure to place a sheet of the paper between each layer. Store in the refrigerator.