1 lb. confectioner’s sugar

1⁄3 cup of instant nonfat dry milk

¼ cup butter

1⁄3 cup crunchy peanut butter

½ cup light corn syrup

1 Tbsp water

1 tsp vanilla

1 cup miniature marshmallows

Optional: ½ cup chopped peanuts or pecans

Sift together sugar and milk. Set aside. Melt the butter and peanut butter in a 2-quart double boiler over boiling water. Stir in corn syrup, water, and vanilla into the melted peanut butter mixture, then add marshmallows. Stir until marshmallows are melted. Remove from heat and blend in sifted sugar and milk. If desired, add chopped peanuts or pecans. Pour into a greased 8- or 9-inch square pan. Cool in the refrigerator or a cool area and cut into squares. Makes 1¾ pounds.

Recipe courtesy of Martha Wiser-Partin, Corydon, Indiana