2 c. sugar
2/3 c. milk
1 c. peanut butter (creamy or chunky)
1 (7 oz.) jar marshmallow creme
1 tsp. vanilla
6 oz. chocolate chips, optional

In 2 quart saucepan over low heat, stir together sugar and milk. Cook, stirring occasionally, until mixture reaches 236 degrees (soft-ball stage) on candy thermometer, about 10-14 minutes. Remove from heat. With wooden spoon beat in peanut butter, marshmallow creme and vanilla until blended.

Pour into greased 8 inch square baking pan. Cool. Cut into squares. Store in airtight container up to 2 weeks. Can also be stored in the refrigerator. Melted chocolate chips spread over cooled candy is very good.