3 cups sugar
3/4 cup (1 1/2 sticks) butter
2/3 cup evaporated milk
1 (7 oz.) jar marshmallow creme (Kraft)
1 cup chopped nuts
1 tsp. vanilla
1 (16 oz.) creamy peanut butter (I use Jif)

Stir together butter, sugar and evaporated 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 235°F. Stir constantly to prevent scorching.

Remove from heat and stir in peanut butter, then add remaining ingredients and mix until well blended.

Pour into greased 9x9-inch or 13x9-inch pan. Cool at room temperature. Cut into small squares.

Cooks Note: Use of a candy thermometer is recommended.

Submitted by: Sharon May