4 cups sugar
2 tbsp. cocoa
Pinch salt
1/2 block butter
1 large can evaporated milk
1/4 cup light corn syrup
1 cup peanut butter
1 7-oz. jar marshmallow creme
1 tsp. vanilla

Mix together sugar, cocoa, butter, corn syrup, salt and milk in saucepan. Cook slowly until mixture reaches 240°F on candy thermometer. Remove from heat and add peanut butter, marshmallow creme and vanilla. Beat until thick and pour in 9x13 greased pan. Cool and cut into squares.