Butter a 13x9x2-inch baking pan and the sides of a heavy 3-quart saucepan; set baking pan aside. In saucepan combine sugar and milk. Cook and stir over medium heat till sugar dissolves and mixture comes to boiling. Cook without stirring to soft ball stage (234 �F). Remove from heat. Stir in chocolate pieces, peanut butter, and margarine or butter till well combined. Stir in marshmallow creme, peanuts, and vanilla till well combined. Pour into buttered 13x9x2-inch baking pan. Score in squares while warm; cut when firm. Stor in refrigerator.
Makes about 3� pounds