Butterfinger Candy

1 cup peanut butter
1/3 cup light corn syrup
1 cup granulated sugar
1/3 cup water
Melted chocolate

Cook corn syrup, sugar and water to 310 degrees F. Remove from heat, and stir in warmed peanut butter until completely blended. Pour onto greased cookie sheet and score into pieces. When cool and hard, dip into melted chocolate.