Peanut Butter Cornflakes Bars are no-bake bar cookies made with Cornflakes, corn syrup, sugar, peanut butter and chocolate. I guess they are the American version of the Cornflake Slice, which is popular in the UK and beyond. Like the Cornflake Slice, these are kind of cross between a candy and a cookie, but leaning more toward candy.
The bars are very chewy. They're rich, but the crushed Cornflakes cereal buffers the the richness a bit so they're not as rich as Reese's candies or Buckeyes. The recipe is usually double this and made in an 8 inch pan, but the scaled down loaf pan size was more than enough for us. Once you trim the edges you should get 12 good size squares, but you may end up cutting the bars even smaller for a larger yield.
Peanut Butter Cornflakes Bars Topping
The best part of the bars is the chocolate topping. Most recipes call for melted chocolate chips. Those are fine, but since this is such a small batch a melted 4 oz Lindt bar or other high quality milk chocolate bar works just as well and tastes better. Topping the bars with salted peanuts is completely optional, but it makes the bars prettier.
Loaf Pan Peanut Butter Cornflakes Bar
- ½ cup peanut butter (130 grams)
- ¼ cup sugar (50 grams)
- ¼ cup corn syrup (70 grams)
- ¼ teaspoon vanilla extract
- ¾ to 1 cup crushed Cornflakes measure after crushing (45/70 grams)**
- 4 oz milk chocolate Lindt or Cadbury
- Line inside of a 9x5 inch loaf pan with nonstick foil.
- Put the peanut butter, sugar and corn syrup in a large saucepan. Set over medium heat and stir just until sugar starts to dissolve and mixture is smooth and shiny. Do not bring to a full boil. The goal is just to soften and melt.
- Add the vanilla and the crushed cereal and stir well, then spread mixture in the loaf pan. Press down flat.
- Melt the chocolate in either a double boiler or the microwave. My favorite method is to use the microwave at 50% power and stir every 30 seconds. Pour melted chocolate over bars. Chill until set.
- Lift bars from pan and cut into small squares.