Stir well to combine. Step 1 in a saucepan place sugar cocoa and the milk and stir with a whisk. Drop by rounded tablespoonfuls onto waxed paper coated with cooking spray. Apart onto greased baking sheet. In a medium saucepan bring sugar and corn syrup to a full boil.
Cool on wire racks. Add peanut butter stirring until smooth. Remove from the heat. Let cool before eating. Stir with a whisk until chips are melted.
Take the butter and slice into this mixture over low heat until all is mixed and melted. Cook until sugar dissolves stirring gently about 2 minutes. 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. Bake at 350 for 12 15 minutes or until lightly browned. Let stand 1 minute.
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In a bowl cream the shortening peanut butter and sugar. Stir well with a whisk. Pour peanut butter mixture over cornflakes stirring gently until all the cornflakes are coated evenly. Add peanut butter and vanilla. Bring to a simmer over medium heat stirring frequently.
Add the remaining ingredients stir again and drop by the tbsp. Add the remaining ingredients stir again and drop by the tbsp. In a bowl cream the shortening peanut butter and sugar. Let stand for 1 1 2 to 2 hours or until set. Take the butter and slice into this mixture over low heat until all is mixed and melted.
Bring to a simmer over medium heat stirring frequently. Cool on wire racks. Stir well to combine.
