- 3 cups sugar
- 1 cup light corn syrup
- 1/2 cup water
- 1 (18 ounce) jar creamy peanut butter, melted
- 1 1/2 pounds milk chocolate confectionery coating
- In a large heavy saucepan, combine sugar, corn syrup and water. Cook and stir over low heat until sugar is dissolved; bring to a full rolling boil. Boil, stirring constantly, until a candy thermometer reads 290 degrees F (soft-crack stage).
- Meanwhile, place melted peanut butter in a large greased heat proof bowl. Pour hot syrup over peanut butter; stir quickly until blended. Pour onto a well-buttered baking sheet; cover with a piece of buttered waxed paper. Roll mixture into a 14-in. x 12-in. rectangle. While warm, cut into 1-1/2-in. x 1-in. bars using a buttered pizza cutter or knife. Cool completely.
- Melt confectionery coating; dip bars and place on waxed paper to harden.