In a food processor pulse dry milk until it forms a fine powder, about 5 pulses. In a mixing bowl combine peanut butter and corn syrup. Gradually add confectioners' sugar and beat until smooth.

Add dry milk a little at a time and stir until mixture is stiff enough to work with your hands. Knead any remaining dry milk into mixture. Roll into ropes ½ inch thick. Cut into 2¼-inch-long pieces. Wrap in waxed paper or cellophane candy wrappers (you can order candy wrappers at clearcellobags.com) Store at room temperature for up to 3 weeks.