2 c. sugar
2/3 c. milk
1 c. peanut butter
1 c. marshmallow creme

In a saucepan, stir together the milk and sugar. Cook mixture over medium-high heat, stirring constantly, until the mixture reaches 210 degrees on a candy thermometer or soft ball stage (if using drop method in glass of water). As soon as desired temperature is reached, QUICKLY stir in the peanut butter and marshmallow creme. Stir until smooth and pour into a buttered 8"x8" pan. Let it cool and then cut into small squares.