2 1/2 c. sugar
1/4 c. cocoa
1 c. milk
1 tbsp. light corn syrup
1/2 c. butter, divided
1 c. chopped pecans
1/2 c. peanut butter
2 tsp. vanilla

Combine first 4 ingredients in a Dutch oven. Cook over medium heat, stirring constantly until sugar dissolves. Add 2 tablespoons butter, stir until butter melts. Cover and boil mixture 3 minutes. Remove cover and continue to cook, without stirring until mixture reaches soft boil stage (234 degrees).

Remove from heat without stirring; add remaining butter, pecans, peanut butter and vanilla. Cool 10 minutes. Beat mixture until well blended and pour immediately into a butter 9 inch square pan. Cool and cut in 1 1/2 inch squares.