3 cups sugar
3/4 cup (1 1/2 sticks) butter
2/3 cup evaporated milk
1 (12 oz.) pkg. Reese peanut butter chips
1 (7 oz.) jar Kraft Marshmallow Creme
1 cup chopped nuts
1 tsp. Vanilla

Combine sugar, butter and evaporated milk in heavy 2 1/2-quart saucepan; bring to a full rolling boil, stirring constantly. Continue boiling about 5 minutes over medium heat until it gets to 238°F on candy thermometer, soft ball stage. Pour into 13x9-inch cake pan and spread evenly. Cut when completely cooled.

Cooks Note: Use of a candy thermometer is recommended.

Submitted by: LJR