Chocolate Peanut Butter Cornflake Cookies
Delicious clusters of crunchy Cornflakes smothered in creamy peanut butter chocolate. An irresistible no-bake treat!
Servings: 18 - 20 cookies
Ingredients
- 12 oz (350g) chocolate coarsely chopped
- ½ cup (125g) smooth peanut butter
- 4 cups (100g) Cornflakes
Instructions
- Line a baking tray with parchment paper, or a silicone mat. Set aside.
- Add the chocolate and peanut butter to a microwave-safe bowl, and heat in 30 second intervals, stirring after each one, until melted and smooth.
- Add the Cornflakes, and fold in until completely coated in chocolate.
- Drop spoonfuls of the Cornflake mixture onto the prepared baking tray, and refrigerate until completely set - about 30 minutes.
Notes
These cookies can be stored in an airtight container in the fridge for up to 3 weeks. They also freeze well for up to 2 months. Thaw overnight in the fridge before serving.