10 ½ ounce bag Corn Chips
1 cup Sugar
1 cup light corn syrup
1 cup creamy peanut butter
11 (1.55 oz.) bards milk chocolate (I’ve also used dark chocolate)
- In a greased 10 x 15 inch pan place the corn chips
- In a sauce pan, bring sugar and corn syrup to a boil over medium heat. Remove from heat and stir in the peanut butter until smooth. Pour this over the chips and smooth level.
- Place the chocolate bars in a single layer over the hot mixture and wait a few minutes until the heat melts them and then smooth the chocolate out to form a thin layer. Allow to cool and then break into pieces.
Submitted by Vicki Decker