2/3 c. cocoa
3 c. sugar
1/2 tsp. salt
1/4 c. light corn syrup
1 1/4 c. milk
3 tbsp. butter
1 tsp. vanilla
1/2 c. chopped nuts
1/3 c. peanut butter

Combine cocoa, sugar, and salt in a heavy saucepan, then add corn syrup and milk. Cook stirring frequently over medium heat to soft ball stage 234 degrees on candy thermometer. Remove from heat and add the butter. Cool to lukewarm without stirring then add vanilla, nuts, and peanut butter. Beat until mixture thickens. Pour into well greased shallow pan. Cut into squares.