1 Cup Jif 1/3 Cup Water
1/3 Cup Light Corn Syrup Dipping Chocolate
1 Cup Granulated Sugar
Stir together corn syrup, sugar and water over medium low heat. Stop stirring when combined. Swirl gently periodically until mixture reaches 310 degrees F.
Remove from heat and QUICKLY stir in warmed peanut butter until completely blended. Pour onto greased cookie sheet or silicone mat (you may score if you like).
When completely cool, break apart and dip into melted chocolate. Don't throw out any small pieces - stir them into the chocolate and make Butterfinger stacks.