By Carol Glass, Franklin County
Prep Time: 20 mins Makes: About 48 pieces
3 cups sugar
2 cups light corn syrup
3 cups peanut butter, smooth or crunchy
1 (12-ounce) box cornflakes
1 teaspoon vanilla
Grease two 10-inch-by-15-inch cookie sheets with cooking spray or butter. Set aside.
In a large Dutch oven over medium heat, bring sugar and corn syrup to a rolling boil. Remove from heat.
Stir in peanut butter, cornflakes and vanilla, blending well. Pour mixture onto the prepared baking sheets. Using a well-buttered rolling pin, roll to flatten mixture to about 1/2-inch thickness. Cool. Cut into squares and enjoy.