2 c. sugar
2/3 c. milk
1/2 pt. jar or 7 oz. marshmallow creme
1 c. chunky or creamy peanut butter
1 c. semi-sweet chocolate chips
1 tsp. vanilla

Butter sides of heavy 2 quart saucepan. In it combine sugar and milk. Stir over medium heat until sugar dissolves and mixture boils. Cook to soft ball stage (234 degrees). Remove from heat; quickly add marshmallow creme, chocolate chips, peanut butter and vanilla. Stir until blended. Pour into buttered 9 x 9 x 2 inch pan. Score 1 inch squares while still warm. Cut when firm.