Best 7 Cornflake Squares Recipe Peanut Butter Recipes

NO-BAKE PEANUT BUTTER CORN FLAKE BARS RECIPE

Steps:

• Heat sugar and corn syrup in a saucepan over medium heat until it starts to boil, stirring constantly. Remove from heat and add in the peanut butter. Stir until it has melted. Stir in crushed corn flakes.
• Press mixture into a greased 8"x 11" pan.
• Melt chocolate chips in a microwave safe bowl in 30-second increments until melted. Stir chocolate until smooth and spread on top of the peanut butter mixture.
• Let cool until firm.

PEANUT BUTTER CORNFLAKE BARS

Steps:

• In a large saucepan, combine peanut butter, sugar and corn syrup. Cook and stir over medium-low heat until sugar is dissolved. Remove from heat; stir in cereal. Spread into a greased 13x9-in. pan; press lightly. Let stand until set, about 1 hour.

~ PEANUT BUTTER CORNFLAKE BARS ~

Steps:

• 1. In a medium - large sauce pan, over medium heat, add butter, sugar, corn syrup. Cook and stir until sugar is dissolved, and peanut butter is melted, make sure it's thoroughly combined.
• 2. Remove from stove and stir in the corn flakes. Spread evenly into an 11 x 7 dish greased dish. Let cool and set up.
• 3. For the topping I added the chips to a microwave safe bowl, along with the oil and cook for 1 minute, stir and if not completely smooth, add another 30 seconds. Spread over cooled bars and let chocolate set up, before cutting.
• 4. Cut bars into desired sized bars.

PEANUT BUTTER CORNFLAKE BARS

Steps:

• Spray a 9x13 pan with vegetable oil spray.
• To a medium saucepan add the peanut butter, corn syrup, and sugar on medium heat.
• Mix well until just dissolved, then remove from heat.
• In a large bowl mix cornflakes and peanut butter mixture.
• Gently press mixture into baking pan.
• Cool completely before slicing.

EASY CORNFLAKE PEANUT BUTTER BARS (VEGAN, GLUTEN FREE)

Steps:

• Line an 8 x 8 pan with parchment paper and set aside.
• Add your corn flake cereal into a large mixing bowl and set aside.
• In a microwave safe bowl or stovetop, melt your peanut butter with pure maple syrup. Pour over the corn flakes and mix until fully combined. For ultra gooey corn flake crunch bars, add an extra tablespoon or two or maple syrup.
• Pour mixture into the lined pan and lightly wet your hands. Press bars firmly into place and refrigerate for at least 30 minutes, or until firm. Cut into bars.

PEANUT BUTTER CORNFLAKE CRUNCH BARS

Steps:

• Cook syrup and sugar until mixture comes to a boil. Stir constantly; do not overcook.
• Remove from heat, add peanut butter, and stir until smooth. Pour mixture over cornflakes in a large bowl. Mix until cereal is thoroughly coated.
• Spread in a buttered 9 x 13 inch pan and press down lightly with buttered hands. When cool, cut into squares.

MISO CHOCOLATE PEANUT BUTTER CORNFLAKE BARS

Steps:

• Line a 9 x 9-inch baking dish with parchment paper.
• Heat the coconut oil in a large saucepan over medium-low heat until melted. Add peanut butter, honey, miso paste, vanilla extract, and stir steadily for 2 minutes or until lightly warmed. Remove from heat and stir in the cornflakes until they are evenly coated with the peanut butter sauce. Transfer the cornflake mixture to the prepared pan and use a silicone spatula (or the flat bottom of a glass or a measuring cup) to press the mixture down firmly and evenly until it is very compact.
• Heat the chocolate chips in a double boiler (or in the microwave in 10-second intervals) until completely melted, being careful not to overcook and burn the chocolate. Immediately spread the melted chocolate in an even layer over the cornflake mixture, using a spoon to create pretty swirls if you'd like.
• Refrigerate the bars for 2 to 3 hours or until firm.
• Serve. When you're ready to serve the bars, carefully lift up the parchment and transfer the entire batch to a cutting board. Use a chef's knife to carefully cut the bars into squares. Serve immediately and enjoy!