4 cups white sugar

1 can evaporated milk

1 cup butter

1 cup crunchy peanut butter

1 jar marshmallow creme

Butter a 9×13″ baking dish and set aside. Butter a 3 quart sauce pan. Place the buttered saucepan over medium heat, and combine sugar, evaporated milk and 1 cup of butter within. Heat to between 234-240* (112 – 116 c), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and stir in peanut butter and marshmallow creme. Beat vigorously until smooth. Pour quickly into prepared baking dish. Let cool completely before cutting into squares.

-Flour Bag Recipe