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

Cook sugar and milk to soft ball stage (234-240°F on candy thermometer). Remove from heat.

Combine marshmallow creme, peanut butter and vanilla. Add cooked syrup and mix well.

Pour into buttered 6x10-inch pan. Cut into 2-inch squares.

Makes 2 pounds.