2 c. sugar
2 c. creamy peanut butter
2 lb. dipping chocolate
1 c. light Karo syrup
1/2 c. water

Cook sugar, Karo and water in heavy saucepan until candy thermometer registers 300 degrees (do not stir while boiling).

While above mixture is cooking, spread peanut butter in Teflon skillet (buttered) over bottom of pan. Grease counter top with butter.

When candy mixture reaches 300 degrees take off at once and pour into peanut butter - stir fast. When it gets to bread dough like consistency, pat out on counter top with spoon and cut into pieces at once. (Easier to cut with scissors - takes 2 people.)

Dip in chocolate after they cool. Melt chocolate over medium heat in double boiler. If chocolate gets too thick, add a few drops of cooking oil.