6 c. sugar
1 1/2 c. butter
1 1/3 c. evaporated milk
12 oz. pkg. Reese's peanut butter chips
1 (16 oz.) jar Kraft marshmallow cream
2 tsp. vanilla

Stir together butter, sugar and milk. In heavy 3-quart saucepan, bring to full boil, stirring constantly, boil 5 minutes. Stir constantly to prevent scorching. Remove from heat. Gradually add Reese's peanut butter chips, stir until melted. Add vanilla, mix until well blended. Pour into greased 9x13 inch pan. Cool at room temperature; cut into squares. Makes about 6 pounds.