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"When I was young, the school I went to made these and sold them for 10 cents a piece. I always had to buy one or two that day. I make this recipe now but slightly differently. I don't use the white sugar but use equal parts of light corn syrup to creamy peanut butter and enough cornflakes to be covered by the mixture but remain gooey. I then add a..."
Apr 10, 2012 on Food.com