Posted by: Tammy L 07-30-99 6:31 AM
Butterfinger Bars
2 cups sugar
1 cup white syrup
1/2 cup water
2 cups peanut butter
Nonstick cooking spray
2 large Hershey chocolate bars
1/2 box gulf wax
Lightly butter a cookie sheet. Set aside.
Boil sugar, syrup and water to 300 degrees (use a candy thermometer)
Spray a large skillet with nonstick cooking spray. Coat sides and bottom
with 2 cups peanut butter.
Pour hot syrup mixture into peanut butter skillet and stir quickly with a
wooden spoon.
Spread on prepared cookie sheet.
Cut into desired size rectangles while hot.
Let cool completely.
Melt chocolate with wax.
Dip candy bars into chocolate mixture to coat and place on waxed paper or parchment and allow chocolate to set.