PB & Corn Chip Cookies
1 package (9.75 to 10.5 ounces) corn chips
1 cup light corn syrup
1 cup sugar
1 cup creamy peanut butter
Spread corn ships in a greased 15 in x 10 in by 1 in baking pan.
In a saucepan over medium heat, bring corn syrup and sugar to a boil, stirring frequently to help dissolve the sugar. Boil 1 minute. Remove from heat; stir in peanut butter until smooth. Pour over corn chips.
Cool, Break (tear — it’s gooey) into pieces.