2 c. granulated sugar
2/3 c. milk
1 c. peanut butter
1 c. semi-sweet chocolate morsels
1 tsp. vanilla

Butter sides of a 2 quart saucepan. In saucepan combine sugar and milk. Stir over medium heat until sugar dissolves and mixture boils. Cook until 226 - 235 degrees on candy thermometer, stirring frequently. Remove from heat quickly.

Add peanut butter, morsels and vanilla, then blend together. Pour into buttered 9x9x2 pan. Refrigerate. Cut when firm.