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[Photograph: Yvonne Ruperti]
Crunchy cornflakes give a crisp, crackly texture towards the already awesome combo of chocolate and peanut butter. And just what makes them bars better still? It's not necessary to switch on your oven to ensure they are.
- A 9x9-inch pan may also be used.
- Bars will soften at 70 degrees. For the best results, keep chilled until prepared to serve.
Special equipment:
8- by 8-inch pan, aluminum foil
Serious Eats No-Bake Crispy Corn Flake Chocolate Peanut Butter Bars Recipe Studying Options: Cooking Mode
Ingredients
- 4 tablespoons (1/2 stick) unsalted butter
- 1 cup creamy peanut butter
- 1/2 cup light corn syrup
- 1/3 cup light brown sugar
- Pinch salt
- 4 cups corn flakes, gently crushed
- 1/3 cup salted peanuts, chopped and divided
- 1 teaspoon pure vanilla flavoring
- 4 ounces bittersweet chocolate, finely chopped
Directions
Line 8- by 8-inch baking pan with foil. In medium saucepan over medium heat, melt butter. Add peanut butter, corn syrup, brown sugar, and salt and then prepare, stirring, until melted and smooth.
Stir in corn flakes, 1/4 cup peanuts, and vanilla until just combined. Spoon into prepared pan and smooth top.
In heatproof bowl over pan of barely simmering water (or perhaps in microwave), heat chocolate until just melted. Spread over top. Sprinkle with remaining chopped peanuts. Chill until firm, a couple of hrs. Remove from pan and reduce 2-inch squares.
About the writer: Yvonne Ruperti is really a food author, recipe developer, former loaves of bread owner, and author from the new cook book One Bowl Baking: Simple On Your Own Recipes for Scrumptious Desserts (Running Press, October 2013), and offered at Barnes & Noble. IndieBound. Powell's. It Depository. Watch her culinary stylings around the America's Test Kitchen tv program. Follow her Chocolate lover. Chicken Dinners. Singapore Tales and something Bowl Baking posts on Serious Eats. Follow Yvonne on Twitter as she explores Singapore.
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