Description
Reminiscent of a Butterfinger, these peanut butter cornflake bars are the perfect fall sweet! Crunchy, sweet, salty, and full of peanutty flavor, these cornflake treats are so simple to make and use just a handful of ingredients.
Ingredients
Scale
- 200 g (7.2 oz) cornflakes, unsweetened
- 175 g (6.2 oz) honey (sub with brown rice syrup)
- 145 g (5.1 oz) natural, unsweetened peanut butter
- 1/2 tsp ground vanilla
- 1/2 tsp Diamond Crystal kosher salt
- 80 g (2.8 oz) unsweetened dark chocolate
Instructions
- Prep the pan. Line an 8×8-inch square pan with parchment paper, leaving enough overhang to easily lift the bars out of the pan later. Set aside.
- Crush the cornflakes. Add the cornflakes to a large Ziploc bag and seal. Using a rolling pin, crush the cereal into small pieces (see reference photo in the method section of this post for comparison). Pour into a large mixing bowl and set aside.
- Heat the syrup mixture. In a small pot, add the honey, peanut butter, vanilla, and salt. Heat over medium-low heat, stirring vigorously to combine everything. Once the mixture is warm to the touch (it should be easily pourable), remove from the heat.
- Combine the syrup and cornflakes, press into the pan, spread over the chocolate, and freeze. Pour the peanut butter and honey mixture over the cornflakes, and using a flexible rubber spatula, mix thoroughly until combined. Pop the cornflake mixture into the prepared pan and spread it into an even layer. Then, using the back of a cup or measuring cup, firmly press the mixture into the pan to compress it. Pour the melted chocolate over the bars and spread it out in an even layer. Typically, tilt the pan around to spread the chocolate, or you could gently spread it with an offset spatula. Cover with plastic wrap and freeze for 1 hour to set.
- Cut and store. Cut into 16 bars and store in a glass container in the fridge for up to 1 week.