2 c. sugar
1 c. milk
1/2 c. butter
1 (12 oz.) jar chunk style peanut butter
2 c. (7 oz. jar) Kraft marshmallow creme
1 tsp. vanilla

Combine sugar, milk and butter. Bring to rolling boil, stirring constantly. Boil over medium heat, 12 minutes or until candy thermometer reaches 238 degrees, stirring constantly. (Mixture scorches easily.) Remove from heat. Stir in peanut butter until blended. Add marshmallow creme and vanilla; beat until well blended. Pour into 9 inch square pan. Cool; cut into squares.