Ingredients
Method
Preparation
- Line two cookie sheets with waxed paper and have a cookie scoop ready.
- In a large saucepan, combine sugar and corn syrup. Stir to blend.
- Heat over medium, stirring frequently, just until the mixture begins to bubble and the sugar dissolves. Do not boil vigorously.
- Remove the pan from heat immediately.
- Stir in the peanut butter until the mixture is smooth and glossy.
- Add the corn flakes and gently fold them in, taking care not to crush the flakes. Work quickly so the binder stays pourable.
- Fold in the peanut butter candy, reserving a few pieces to press on top for a prettier finish.
- Use a cookie scoop to portion clusters onto the prepared sheets. Press lightly to compact if desired.
- Refrigerate for about 30 minutes, or until set.
Serving Suggestions
- Serve chilled on a simple platter topped with a few extra candies for color.
- Pack them in wax-paper-lined lunchbox compartments or small cellophane bags for gifting.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 20gProtein: 4gFat: 7gSaturated Fat: 2gSodium: 100mgFiber: 1gSugar: 10g
Notes
For nut-free households, swap peanut butter for sunflower seed butter. You can also use rice cereal instead of corn flakes for a lighter crunch or crunchy peanut butter for a richer flavor. Store in an airtight container in the refrigerator for best results.
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