Peanut Butter Cornflakes (Print Version)
# Ingredients:
→ Main Layer
01 -
80g crunchy cereal (cornflakes work too)
02 -
60ml maple syrup or sweetener of choice
03 -
170g creamy peanut butter
04 -
2 tablespoons coconut oil (omit for drippy peanut butter)
05 -
A small pinch of salt
→ Chocolate Topping
06 -
150g dark chocolate pieces
07 -
1 teaspoon melted coconut oil
# Instructions:
01 -
On low heat, stir peanut butter, maple syrup, coconut oil (if you're using it), and salt in a pot. Keep stirring until it's melted into a smooth blend.
02 -
Take the pot off the heat. Gradually stir in the cereal, making sure everything is covered but without smashing them too much. Keep it light and crispy!
03 -
Pack the mixture into silicone moulds, or press it into a loaf tin lined with parchment for making bars. Press it down so it sticks together well.
04 -
Pop the bites or tin into the freezer until they're fully solid. This takes roughly 2 hours. If using a tin, lift it out with the parchment, then slice it into pieces.
05 -
Microwave dark chocolate and coconut oil in a bowl, stirring every few seconds until melted smoothly. Or use a bowl over a simmering pot of water for gentle melting.
06 -
Dunk each bite into the melted chocolate, making sure the coating is even. Let the extra chocolate drip off, then set them on parchment paper on a baking tray.
07 -
Stick the tray into the fridge for 30 minutes to an hour, so the chocolate completely hardens up.
08 -
Keep these snacks in a sealed container in the freezer. Before eating, leave them out for 20 minutes to soften just a bit for the best bite.
# Notes:
01 -
These snacks hold up well in the freezer for up to three months.
02 -
Switch maple syrup for honey, agave, or a low-calorie liquid sweetener according to your taste.
03 -
For fun, add vanilla extract or sprinkle sea salt over the chocolate layer.