2 cups sugar
2 tbsp. cocoa
2 tbsp. butter
1/3 cup milk
1 tsp. vanilla
3 tbsp. peanut butter

Combine sugar, cocoa, butter and milk; mix well. Cook over medium heat, stirring constantly, to soft ball stage (234°F to 240°F on candy thermometer).

Remove from heat; add vanilla and peanut butter. Stir until creamy. Pour into buttered dish.

Cooks Note: Use of a candy thermometer is recommended.

Makes 1 dozen pieces.