1 3/4 c. sugar
1/2 c. evaporated milk
1/4 c. butter
1/4 tsp. salt
2 c. miniature marshmallows
1 c. peanut butter chips
1 c. unsalted dry-roasted peanuts, chopped
1 tsp. vanilla extract

Grease an 8-inch square pan. In 3-quart saucepan combine sugar, milk, butter, and salt. Cook over medium-low heat until mixture bubbles, stirring constantly. Reduce heat to low; cook 5 minutes until sugar is completely dissolved, stirring occasionally.

Remove from heat; quickly stir in marshmallows, peanut butter chips, peanuts, and vanilla until marshmallows and chips are melted and mixture is well blended and smooth.

Immediately pour into prepared pan; refrigerate at least 45 minutes until firm. Cut into 1-inch squares. Store in tightly covered container with waxed paper between layers in cool, dry place up to 2 weeks.