Creamy and smooth and no need for a candy thermometer!
Spray 8-inch square baking pan with cooking spray; set aside.
Combine corn syrup and butter in 2-quart saucepan. Cook over low heat, stirring occasionally, until butter melts. Remove from heat; stir in peanut butter. Cook and stir over low heat until smooth. Remove from heat.
Add powdered sugar and vanilla. Beat until smooth with wooden spoon.
Spread in prepared pan. Refrigerate 2 hours or until firm. Cut into 1-inch squares.
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