1 loaf Pepperidge Farm bread, regular slice
1 c. creamy peanut butter
1/2 c. salad oil
Kellogg's corn flake crumbs

Cut crust off bread slices. Cut slices into 1/4 inch slices and then cut slices in half. Bake them on a cookie sheet in 200 degree oven for 1 1/2 hours or until toasted.

Heat together peanut butter and salad oil. Dip dried bread sticks with tongs into heated mixture. Drain excess back into mixture. Roll stick in Kellogg's corn flake crumbs. Freeze in plastic bag and serve directly from freezer.