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

Stir together in 2-quart saucepan, sugar and milk. Cook, stirring occasionally, until mixture reaches 236 degrees or soft ball stage on candy thermometer, approximately 10 to 14 minutes. Remove from heat.

With a wooden spoon, beat in peanut butter, marshmallow creme and vanilla until blended. Pour into greased 8-inch square baking pan and cool. Cut into squares. Store in airtight container up to 2 weeks. Basic recipe makes about 2 pounds.