4 cups sugar
1 cup (2 sticks) butter
1 (12 oz.) can evaporated milk (I use Carnation)
1 (7 oz.) jar marshmallow cream (Kraft)
1/2 cup crunchy peanut butter (your choice)
10 oz. bag peanut butter chips (Reese's)
1 tsp. vanilla

Butter sides of large heavy pan. Put in sugar, both sticks of butter and can of evaporated milk. On medium heat stir frequently till soft ball stage (234-240°F on candy thermometer).

Remove from heat, add marshmallow cream, crunchy peanut butter, peanut butter chips, vanilla and beat until it loses some of gloss, about 5 minutes.

Pour in large dish and enjoy!

Cooks Note: Use of a candy thermometer is recommended.

Submitted by: Barbara