I was surprised by the small yield a batch gave. The zucchini sure gets a lot smaller! Of course I did eat a few (many) when I was checking on them and turning them :) I did not get all the seeds removed on a few strips and they were very flimsy after cooking and were not even put onto the drying trays (ate them, too) Guess there are some reasons for my low yield in addition to the tremendous reduction in size from drying. I doubt anyone who eats the finished product would guess they are made from zucchini. I added a quarter teaspoon of citric acid to the sugar used near the end of the drying time. It made them a lot like the sour gummy treats you can buy. I'm sure these treats are not very nutritious, but it is fun to see how much the zucchini can be transformed with a few readily available ingredients.

Recipe: 3 3/4 cup white sugar 1 1/2 cup light corn syrup 1 cup hot water 4 Cups creamy peanut butter Boil syrup water and sugar to 295 degrees. Spread peanut butter onto a large sprayed cookie sheet with sides. Pour hot syrup over peanut butter and fold in quickly. Turn out and roll with a rolling pin. Cut and cool completely. It seems like a simple recipe but I will tell you I have a hard time getting it too turn out right every time. I have found that using all brand ingredients works best for me: others use generic peanut butter. Also, it helps to have two people folding from opposite ends of the pan coming together. We tried making this past weekend and all batches didn't turn out completely right except one. Hopefully you are able to get it to turn out because I almost bet this is the recipe you have been searching for. Happy Candy making!

Wow, I answered this yesterday ! Go to tasteofhome.com and then search for your recipe. It came up for me... which I linked here. I wonder what happened.

I just tried this one a few weeks ago. Very easy to make. (Taken from Southern Plate website). Tiger Butter Print Ingredients 1 package ( 24 ounces) white almond bark ½ cup crunchy peanut butter 1 cup semi sweet chocolate chips (Milk chocolate will work fine too) Instructions Line a rimmed baking sheet with waxed paper. Set aside In large mixing bowl, break up almond bark as best you can (or you can just toss the whole thing in). Place bowl in microwave for about one minute. Stir well. Microwave at 30-45 second intervals, stirring after each, until bark is melted and smooth. Stir in peanut butter until melted and well blended. Spread out onto waxed paper lined baking pan. Place chocolate chips in a small bowl and microwave at 30-45 second intervals, stirring after each, until smooth and melted. Drop dollops of chocolate onto peanut butter mixture in pan. Swirl with a knife. Place baking sheet in refrigerator until hardened or allow to harden completely at room temp. Break into pieces and store in an airtight container.