These Corn Flake Peanut Butter Chews are made in just 10-minutes and are great for school lunches or after-school snacks. What could be better than a combo of peanut butter and cornflakes? YUM!
Are you ready for another quick 10-minute snack? My mom came up with this recipe when I was about 7 or 8 years old. At first, she experimented with rice Krispie cereal then she decided on cornflakes, her favorite cereal. I remember the first ones being too hard to eat because she thought the mixture should cook to a soft-ball like fudge. Then she decided to just bring the mixture to a boil and remove it from the heat. PERFECT!! I can’t imagine how many times I’ve made these very tasty little snacks. What could be better than corn flakes and peanut butter in a snack? These also make a great lunch box or after school snack for the kids.
Here’s how I made them…
I added sugar and corn syrup to a large saucepan and mixed the two together…
Then I brought the mixture to a bubbling boil over medium heat and removed the pan from the heat…
I added some peanut butter…
And mixed it until the mixture was smooth and the peanut butter was blended in…
Then I added some corn flakes and mixed them into the peanut butter mixture…
And I placed large spoonfuls of the mixture onto parchment paper. Note: Do not use wax paper for these cookies. They will stick and you’ll be eating the paper if you know what I mean. It’s best to use foil or parchment paper.
These chewy, cornflake loaded peanut butter chews take 10 minutes to make and are a huge hit with kids and adults.
- 1 cup sugar
- 1 cup light corn syrup
- 1 cup creamy peanut butter
- 4 cups cornflakes cereal
- Combine the sugar and corn syrup in a large pan over medium heat. Stir constantly and bring mixture to a bubbling boil and remove from heat.
- Add the peanut butter and stir to combine all ingredients. Add the corn flakes and mix until all of the corn flakes are coated with the peanut butter mixture. Drop by heaping tablespoons onto a parchment paper lined baking sheet. The chews will set up after cooling for about ten minutes.
- Store in an airtight container with foil or parchment paper between the layers.