3 c. sugar
1 (7 oz.) jar marshmallow creme
1 (6 oz.) semi-sweet chocolate chips
3/4 c. butter
2/3 c. evaporated milk
1 c. nuts, chopped
1 tsp. vanilla
6 oz. peanut butter chips

Stir together butter, sugar and milk in a heavy 2 1/2 to 3 quart saucepan; bring to a full boil stirring constantly. Boil 5 minutes over medium heat or until candy thermometer reaches 234 degrees, stirring constantly to prevent scorching. Remove from heat. Gradually stir in chocolate and peanut butter chips until melted. Add remaining ingredients; mix until well blended. Pour into buttered 13 x 9 inch pan. Cool at room temperature. Cut into squares. Makes 3 pounds.