2 cups sugar
2/3 cup milk
1 cup marshmallow creme (Kraft)
1 cup chunk-style peanut butter
1 (6 oz.) pkg. semi-sweet chocolate chips
1 tsp. vanilla

Butter sides of heavy 2-quart saucepan.

Combine sugar and milk. Heat and stir over medium heat until sugar dissolves. Cook to soft ball stage (234-240°F on candy thermometer).

Remove from heat. Add remaining ingredients; stir until blended.

Pour into buttered pan. Score in squares while warm; cut when firm.

Cooks Note: Use of a candy thermometer is recommended.

Makes 36 servings.