Line a 13X9X2 - inch-baking pan with foil;
Extend foil over the edges of pan.
Butter the foil: set pan aside.
Butter the edges of a heavy 3-qt. saucepan.
Combine sugar, milk, and butter in saucepan.
Cook over medium-high heat to a boiling, stirring
constantly with a wooden spoon to dissolve sugar.
Clip a candy thermometer to the side of the pan.
Cook candy over medium heat, stirring frequently
till thermometer registers 236 (soft-ball stage)
about 5 to 7 minutes. Remove saucepan from heat;
remove candy thermometer. Stir in peanut butter
flavored pieces, marshmallow cream, nuts,
peanut butter and vanilla. Stirs until blended
and pieces are melted. Pour into prepared pan.
Cool to room temperature. Chill several hours
or till firm. When firm, lift candy out of the pan
and cut into squares. Store tightly covered,
in the refrigerator. Makes about 3lbs. (96 pieces)