Description
Twenty-four small no-bake peanut-butter cornflake mounds with dark-chocolate lines.
Ingredients
Scale
- 4 cups Plain cornflake cereal
- 1/2 cup Granulated sugar
- 1/2 cup Light corn syrup
- 3/4 cup Conventional creamy peanut butter
- 1 teaspoon Pure vanilla extract
- 1/4 teaspoon Fine salt
- 3 ounces Dark chocolate, finely chopped
Instructions
- Line two sheets with parchment and put 4 cups plain cornflakes in a large bowl. In a small heavy saucepan, stir 1/2 cup granulated sugar with 1/2 cup light corn syrup over medium heat until sugar dissolves and the mixture just begins to bubble, about 3–5 minutes. Do not boil it for an extended time.
- Remove from the heat and stir in 3/4 cup conventional creamy peanut butter, 1 tsp vanilla and 1/4 tsp fine salt until smooth. Pour over the cereal immediately and fold gently until evenly coated without crushing every flake.
- Drop about 24 small mounds onto parchment using a spoon or scoop; work while the coating is pliable. Let stand roughly 20 minutes until clusters hold together. Melt 3 oz chopped dark chocolate gently in short microwave intervals or over barely simmering water, keeping steam out, and drizzle thinly across the set clusters.
- Let the chocolate firm for about 10 minutes in a cool place or refrigerator. Store covered after it sets. Record actual yield, texture and how long the cereal stays crisp before setting a storage claim.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 30 minutes, included in the total.
Untested estimate: heat syrup about 5 minutes, shape within prep interval, set 20 minutes and chill chocolate drizzle 10 minutes.
- Prep Time: 20 minutes
- Chilling, resting or cooling: 30 minutes
- Cook Time: 5 minutes
- Category: No-Bake Desserts
Nutrition
- Serving Size: One small cluster