1 can evaporated milk
4 cups brown sugar
1/4 cup butter
1 7 ounce jar marshmallow crème
1 10 ounce jar creamy peanut butter
1 tsp vanilla extract
Grease a 9x13 inch baking dish. In a pot over medium heat, melt the butter and combine in the brown sugar and evaporated milk stirring constantly.
Bring to a boil and get up to softball stage (I recommend using a candy thermometer to get to 235 degrees) takes about 7-8 minutes.
Remove from heat; stir in marshmallow crème until well incorporated and melted.
Stir in peanut butter and vanilla until smooth; spread in the prepared baking dish.
Let it cool completely before cutting it into squares.
