Peanut Butter Fudge

4 1/2 c. white sugar
1 1/2 c. evaporated milk
1 (7 oz.) jar marshmallow creme
1/4 c. butter
2 c. peanut butter chips

Butter one 7-inch by 11-inch or 9-inch by 13-inch pan. In 4-quart saucepan combine sugar, marshmallow creme, milk and butter. Cook over medium heat, stirring constantly, until mixture comes to rolling boil. Boil and stir for 5 minutes. (Watch carefully as it will burn easily.) Remove from heat and stir in peanut butter chips. Beat until chips are melted. Spread mixture into pan and let cool; cut into small squares. Makes 8 dozen squares.