1 c. syrup
3/4 c. peanut butter
1 c. sugar
1/4 c. non fat dry milk
5 c. corn flakes
1/2 c. slivered almonds

In a 4 quart saucepan combine syrup, peanut butter and sugar. Cook on medium heat, stirring until smooth. Remove from heat and immediately stir in dry milk. Add cereal and almonds. Place in Pam coated 8"x8"x2" baking pan. Refrigerate until firm. Cut into squares. To store, place in air tight container for future use.