2 c. sugar
2/3 c. milk
1 c. peanut butter, creamy or chunky
7 oz. jar marshmallow creme
1 tsp. vanilla

In a 2 quart saucepan over low heat, stir together sugar and milk. Cook, stirring occasionally, until mixture reaches 236 degrees on candy thermometer (soft-ball stage) --about 10-14 minutes. Remove from heat. With a wooden spoon, beat in peanut butter, marshmallow creme, and vanilla. When blended, pour into a greased 8 inch square pan. Cool. Cut into squares. Store in an airtight container; will keep up to two weeks.