This is chocolate fudge with the addition of peanut butter. The original recipe (in an old Better Homes & Gardens cookbook) calls for marshmallow cream which, we felt, made it a bit too sweet. This version omits the marshmallow cream so it is not as creamy as most fudge... but it is good!
Butter sides of heavy 2-qt. sauce pan. In it, combine:
Stir over medium heat until sugar dissolves and mixture boils. Cook to softball stage (234F).
Remove from heat and quickly add (have these ready in advance):
Blend well and pour into buttered 9"x9"x2" pan. Score, then cut when firm. A cookie sheet can also be used for thinner squares.