2 c sugar
2/3 c milk
1/2 of pint jar of marshmallow cream
1 c chunky peanut butter
1 6 oz pkg semisweet chocolate pieces
1 tsp vanilla

Butter sides of a heavy 2 quart saucepan. In it combine sugar and milk. Heat and stir over medium heat until sugar dissolves and mixture comes to a boil. Then cook to soft-ball stage (234°F). Remove from heat; add remaining ingredients and stir until blended. Pour into buttered 9x9x2-inch pan. Score in squares when warm, cut when firm.