2 cups sugar
2/3 cup milk
1 cup smooth or chunky peanut butter
1/2 cup chocolate chips, melted
1/2 (7 oz.) jar marshmallow creme
1 tsp. vanilla

Combine sugar and milk. Bring to a boil and cook at a boil to soft ball stage (234°F).

Remove from heat and stir in marshmallow creme, peanut butter, and vanilla. When smooth and blended, spread evenly into a buttered 8-inch square pan. Spoon chocolate over fudge and swirl into fudge.

While warm, cut into 1-inch squares. Cool until set.

Note: Use of a candy thermometer is recommended.

Makes 64 pieces.