Crunchy cornflakes add a crisp, crackly texture to the already awesome combo of chocolate and peanut butter. And what makes these bars even better? You don't have to turn on your oven to make them.
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These buttery, oaty breakfast crumbles get an unexpected crunch from corn flakes and sweetness from fruit preserves.
These drop cookies are filled with an awesome mix of chocolate chips, coconut, oats, and cornflakes.
Instead of Rice Krispies treats, many Latin Americans grow up eating these (no-bake!) clusters of cereal, sugar, and sweetened condensed milk. At a glance, the recipe appears too sweet, but the burnt sugar adds nuance and complexity to these irresistible morsels.
As it turns out, these Christmas Cornflake Wreaths are another one of Lawson's deliciously appealing ventures into the realm of bad taste that comes one a year. A stick of butter and a bag of mini marshmallows are the base for her semi-upscale version of this childhood pleaser. The puffed rice is replaced by corn flakes, adding a bit more corny flavor and an entirely different texture. The vanilla is assisted by almond extract and sesame seeds—not exactly kid's stuff.
Remember that Kellogg's commercial from a long time ago that encouraged us all to taste Corn Flakes again for the first time? It was cute and mildly convincing, but it didn't exactly send me running to the supermarket cereal aisle....