butter or margarine
can (5 oz.) evaporated milk (about 2/3 cup)
creamy peanut butter
chopped dry roasted peanuts
Line 9-inch square pan with foil, with ends of foil extending over sides. Bring sugar, butter and milk to full rolling boil in large saucepan on medium heat, stirring constantly. Cook 4 min. or until candy thermometer reaches 234°F, stirring constantly. Remove from heat.
Add peanut butter and marshmallow creme; stir until completely melted. Add nuts and vanilla; mix well.
Pour into prepared pan; spread to evenly cover bottom of pan. Cool completely before cutting into 1-inch squares.