1 c. semisweet chocolate pieces
1 c. marshmallow creme
1/2 c. peanut butter
1 tsp. vanilla
2 c. sugar
2/3 c. apple juice

Combine chocolate pieces, marshmallow creme, peanut butter and vanilla. Set aside. Butter sides of a 2 quart saucepan. Combine sugar, apple juice, cook over medium heat until sugar dissolves and mixture boils. Cook to soft ball stage (240 degrees), stirring frequently.

Take from heat, add marshmallow creme and chocolate mixture. Stir until well blended. Pour in buttered pan (9 x 9 x 2 inches). Cut in squares when firm.