3 c. sugar
3/4 c. butter
2/3 c. evaporated milk (5 1/3 fluid oz. can)
7 oz. Kraft marshmallow creme
1 tsp. vanilla
1 c. peanut butter, cream style

Combine sugar, butter and milk in 1 1/2 quart saucepan. Bring to full boil stirring constantly. Continue boiling 4 minutes over medium heat. Add all of marshmallow creme and 1/2 teaspoon vanilla and peanut butter. Beat until well blended. Pour into well greased 13 x 9 inch pan. Cool at room temperature. Cut into squares.