1/4 lb. (1 stick) butter
2 c. firmly packed brown sugar
1 (5 1/2 oz.) can evaporated milk
1/2 c. creamy peanut butter

Melt butter in saucepan over low heat. Gradually stir in sugar, then undiluted milk. Add peanut butter and cook, stirring constantly until blended. Serve warm over ice cream. Leftover should be refrigerated in plastic or glass container.