1 c. sugar
1 c. brown sugar
2/3 c. evaporated milk
1/4 c. butter
1/2 c. peanut butter
1 (7 oz.) jar marshmallow creme
2 tsp. vanilla

Combine sugars, milk and butter in saucepan. Bring to a boil stirring frequently. Cook to soft ball stage, 238 degrees, on candy thermometer, stirring occasionally. Add peanut butter, marshmallow creme and vanilla. Stir to blend thoroughly. Pour into greased 8-inch square pan. Refrigerate until firm. Cut into squares.