1 lg. loaf of bread
12 oz. jar smooth peanut butter
1/2 c. salad oil
Sm. box crushed corn flakes

Trim crust from bread and cut into fingers (three to four per slice). Put on cookie sheet and bake 1 1/2 to 2 hours until dry. Use a slotted spoon, dip fingers in peanut mixture. Drain, then roll in salted corn flake crumbs. Cool and store in airtight container. Bake bread at 200 degrees.