1 (7 oz.) jar marshmallow creme (Kraft)
1 cup peanut butter (your choice)
1 1/2 cups sugar
3/4 cup evaporated milk (Carnation)
1 tsp. vanilla

Grease a 9-inch pan and set aside.

Place marshmallow creme and peanut butter in a large bowl; mix together.

Cook sugar and evaporated together until it reaches soft ball stage (234 to 240°F on candy thermometer). Remove from heat. Add vanilla.

Pour entire mixture into peanut butter mixture; stir until creamy. Pour into prepared pan and let cool.

Cooks Note: Use of a candy thermometer is recommended.

Submitted by: Carla