2/3 c. milk
2 c. granulated sugar
1/2 pt. jar marshmallow creme
1 (6 oz.) pkg. (1 c.) semi sweet chocolate pieces
1 c. peanut butter (chunk style)
1 tsp. vanilla

Butter sides of heavy 2 quart saucepan. Combine sugar and milk and place in pan; stir over medium heat until sugar dissolves and mixture boils. Cook to softball stage (234 degrees on candy thermometer). Remove from heat and add marshmallow creme, chocolate pieces, peanut butter and vanilla. Stir until blended. Pour into buttered 9"x9" pan. Cut when firm.