2 c. sugar
2/3 c. milk
1 c. peanut butter
7 oz. jar marshmallow creme
1 tsp. vanilla

Combine sugar and milk in 3 qt. glass container. Microwave (High setting) 6 minutes. Stir. Microwave 2 minutes more. Stir. Microwave 4 to 5 minutes more until temperature reaches 236 on candy thermometer, stirring every 30 seconds to keep mixture from boiling over. Add peanut butter, marshmallow creme and vanilla. Beat with wooden spoon until well blended. Pour into greased 8 inch square baking pan. Cool and cut into squares. Makes about 2 pounds.