2 c. sugar
2/3 c. milk
1 c. marshmallow cream
1 c. peanut butter (I prefer chunky)
1 tsp. vanilla

Cook sugar and milk to soft ball stage. Mix rest of ingredients in large bowl. Pour half of sugar and milk mixture into the bowl and blend. Add remaining hot mixture and stir until well blended and pour into a buttered 8 x 8 pan. Cut while still slightly warm. Keeps for weeks in a plastic bag.