Recipe: Glendale Schools Peanut Butter Crunch (bars, using corn flakes, 1980's)

GLENDALE SCHOOLS PEANUT BUTTER CRUNCH
From the Glendale, CA School District.

2 1/2 cups sugar
1 1/2 cups light corn syrup
3 cups peanut butter
1 1/4 packages (12 ounce each) cornflakes

Combine sugar and syrup in saucepan. Bring to fast boil, stirring constantly. Do not overcook.

Remove from heat and add warm peanut butter. Stir until well mixed. Pour over cornflakes. Mix well, working quickly. (Ideally, have assistance with this stage of operation as quickness is essential).

Pour into well-greased (15 1/2 x 10 1/2-inch) pan, pressing lightly. Cut into squares.

Makes about 30 pieces
Source: Los Angeles Times newspaper, November 9, 1989