3 cups sugar
3⁄4 cup butter
2⁄3 cup evaporated milk
1 cup creamy peanut butter
1 (7 ounce) jar marshmallow cream
1 cup chopped walnuts
1 tablespoon vanilla
Combine sugar, margarine, and milk in heavy 2 1/2 quart saucepan. Bring to full rolling boil, stirring constantly.
Reduce heat to medium. Continue boiling for 5 minutes, stirring constantly.
Remove from heat, and stir in peanut butter.
Add marshmallow cream, nuts, and vanilla. Beat until blended.
Pour into greased 13 x 9 inch baking pan.
Let cool, and cut into 1-inch squares.