Chocolate Peanut Butter Corn Flake Bars

Written by on in Dessert

Every Christmas my husband reminisces about these peanut butter corn flake bars that his cousin would make for the holidays. This year I decided to try to make them (without the recipe). After much trial and error, the below recipe is as close as I could get to my husband’s favorite Christmas treat.

Peanut Butter Corn Flake Bars
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Peanut Butter Corn Flake Bars

Recipe by The Cooking LawyerCourse: Dessert, SnackCuisine: AmericanDifficulty: Easy
Servings

12

servings
Cooking time

10

minutes

Ingredients

  • 3 cup corn flakes, crushed (Kellogg’s corn flakes)

  • 1 cup, plus 2 TBS, creamy peanut butter (like Skippy)

  • 1/2 cup light corn syrup (like Karo syrup)

  • 1/2 cup granulated sugar

  • 1 cup milk chocolate chips

Directions

  • In an 13 x 9 in pan, add 2-3 sheets of parchment paper in different directions to create a handle after you put the bars into the pan – this will help you easily remove them from the pan later.
  • Using a large freezer bag (ziplock bag), add the corn flakes. Use a rolling bin, mallet, or bottom of a glass to mash the corn flakes. It is ok not to completely pulverize them into a flour (which is why you don’t need to use a food processor).
  • In a pot, add corn syrup, granulated sugar, and 1 cup of peanut butter.
  • Over medium heat, whisk together the corn syrup, granulated sugar, and peanut butter. Mix constantly to avoid burning.
  • The mixture will begin to loosen. Cook for another minute once it loosens. Then immediately add the corn flakes. Mix well.
  • Add the mixture to the pan. It should only be a 1/2 inch in depth. Make into an even layer. Press down with parchment paper to spread to the end of the pan and make sure everything is even in thickness.
  • Using a double boiler, over medium heat, melt the chocolate chips with the remaining 2 TBS of peanut butter. Whisk together into the chips fully melt.
  • Spoon the chocolate on top of the corn flake mixture spreading out evenly.
  • If adding sprinkles or mini M&Ms, add them now.
  • Score the bars with a knife into desired sized pieces (this step makes it easier to cut once the bars set).
  • Let set in the refrigerator for 2 hours.
  • Cut into pieces. Store in the refrigerator for up to a week.

Notes

  • I made these bars in an 8×8 in pan, and it was too thick. I also tried making them into balls. The problem with the balls was too much chocolate to peanut butter ratio, and I kept burning my hands on the hot mixture. So I settled on the 13×9 inch pan with only 1/2 inch thickness of peanut butter corn flake mixture.

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