Clark Bars

• 2 c. sugar
• 2 c. creamy peanut butter (18 oz.)
• 1 lb. dipping chocolate
• 1 c. light Karo syrup
• 1/2 c. water

1. Cook sugar, Karo and water in heavy saucepan until candy thermometer registers 300u0b0 (do not stir while boiling).
2. While mixture is cooking, spread peanut butter in Teflon skillet (buttered), over bottom of pan.
3. Grease counter top or large baking sheet with butter.
4. When candy mixture reaches 300u0b0, take off at once and pour into peanut butter; stir fast.
5. 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).
6. After it cools, dip in melted chocolate.
7. (Melt chocolate on medium heat in top of double boiler.
8. If chocolate gets too thick, add a few drops of cooking oil.)

sugar, peanut butter, dipping chocolate, light karo syrup, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=308987 (may not work)