By Carol Glass, Franklin County

Prep Time: 20 mins Makes: About 48 pieces

Ingredients

3 cups sugar

2 cups light corn syrup

3 cups peanut butter, smooth or crunchy

1 (12-ounce) box cornflakes

1 teaspoon vanilla

Instructions

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.