3 cups sugar
3/4 cup (1 1/2 sticks) butter
2/3 cup evaporated milk (Carnation)
1/2 (6 oz.) pkg. semi-sweet chocolate chips (Baker's)
3/4 cup peanut butter (I use reduced fat)
1 (7 oz.) jar Kraft marshmallow creme (Kraft)
1 tsp. vanilla extract

MICROWAVE METHOD:

Microwave butter in 4 quart bowl or casserole on high 1 minute or until melted. Add sugar and milk, mix well. Microwave on high 5 minutes or until mixture begins to boil; stir after 3 minutes. Mix well, scrape bowl. Microwave 5 1/2 minutes; stir after 3 minutes. Gradually stir in chocolate until melted. Add remaining ingredients; mix well. Pour into greased 9x9-inch or 13x9-inch pan. Cool at room temperature, cut into squares.

Makes 3 pounds.

CONVENTIONAL METHOD:

Stir together butter, sugar and milk in heavy 2 1/2 to 3 quart saucepan; bring to full boil, stirring constantly. Boil 5 minutes over medium heat or until candy thermometer reaches 234°F, stirring constantly to prevent scorching. Remove from heat. Gradually stir in chocolate until melted. Add remaining ingredients; mix until well blended. Pour into greased 9x9-inch or 13x9-inch pan. Cool at room temperature; cut into squares.

Prep time: 10 minutes; Cooking time: 15 minutes; Makes 3 pounds.

High Altitude: Decrease recommended temperature (234°F) 2 degrees for every 1000 feet above sea level.

Note: Do not substitute sweetened condensed milk for evaporated milk.

Submitted by: Bonnie Smith