PEANUT BUTTER CRUNCH

Ingredients

3 cups sugar
2 cups light corn syrup
3 cups peanut butter, smooth or crunchy
1 (12-ounce) box corn flakes
1 teaspoon vanilla

Preparation

In a large Dutch oven over medium heat, bring sugar and corn syrup to a rolling boil. Remove from heat. Stir in peanut butter, corn flakes and vanilla, blending well. Pour mixture onto two greased 10- by 15-inch cookie sheets. Using a well-buttered rolling pin, roll mixture to blend ingredients well, rolling to about 1/2-inch thickness. Cool. Cut into squares.