1. Butter 13"x9" pan. In heavy-bottomed pan, bring sugar, butter, and evaporated milk to full boil over moderate heat, stirring constantly. Boil five minutes, continuing to stir. Remove from heat and immediately add peanut butter and peanut butter morsels. Stir until melted and smooth. Add marshmallow crème and vanilla extract and stir until well blended. Pour into prepared pan and sprinkle with peanuts. Lightly press peanuts into fudge. Chill until firm. Store at room temperature. Yield: approximately 2-1/2 lbs.