3 c. white granulated sugar
3/4 c. whole milk
7 oz. marshmallow creme
18 oz. creamy peanut butter

Mix sugar and milk. Cook with low heat, stirring occasionally, until mixture comes to a rolling boil. Boil for three minutes.

Combine marshmallow creme and peanut butter in large bowl. Pour cooked sugar and milk mixture over marshmallow and peanut butter mixture. Mix well. Pour into 12 x 12 or 13 x 9 inch pan. Let sit until cool. Cut into pieces with knife.