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In A Large Saucepan Over Medium Heat, Cook And Stir Corn Syrup And Sugar For 7-8 Minutes Or Until Sugar Is Dissolved (Do Not Boil). Remove From The Heat; Add Peanut Butter And Stir Until Smooth. Fold In Cornflakes. Drop By Rounded Tablespoonfuls Onto Waxed Paper Coated With Cooking Spray. Let Stand For 1-1/2 To 2 Hours Or Until Set. Store In A Waxed Paper-Lined Airtight Container.
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