CORNFLAKE CRUNCH
Chef Christina Tosi uses this snackable cornflake mixture in her Cornflake-Chocolate-Chip-Marshmallow Cookies from the "Momofuku Milk Bar" cookbook.
Provided by Martha Stewart
Yield Makes 4 cups
Number Of Ingredients 5
Steps:
- Preheat oven to 275 degrees. Line a baking sheet with parchment paper or a nonstick baking mat; set aside.
- Place cornflakes in a medium bowl. Using your hands, crush to one-quarter of their original size. Add milk powder, sugar, and salt; toss to combine. Add butter and toss to form small clusters.
- Spread cornflake mixture in an even layer on prepared baking sheet. Transfer to oven and bake until clusters are toasted and smell buttery, about 20 minutes. Remove from oven and let cool completely.
NO-BAKE EASY CORN FLAKE CRUNCHIES
I have been making these incredibly easy, sweet treats since I was a kid, and I still LOVE THEM! I don't do the add-ins 'cause I think they are great without them. One tip: try to work fairly quickly after removing from heat because the mixture gets harder to work with as it cools. Having all the ingreds. pre-measured before starting makes this a lot easier. This is a great treat
Provided by Manda
Categories Drop Cookies
Time 15m
Yield 45 cookies
Number Of Ingredients 8
Steps:
- Heat sugar and corn syrup in large saucepan until mixture reaches a boil.
- Remove from heat.
- Mix in peanut butter and vanilla; combine well.
- Stir in corn flakes and desired add-ins.
- Shape into small mounds (about 1 inch) on waxed paper to cool.
Nutrition Facts : Calories 92.7, Fat 3.9, SaturatedFat 0.8, Sodium 57.7, Carbohydrate 13.9, Fiber 0.5, Sugar 7.5, Protein 2.1
PEANUT BUTTER CORNFLAKE CRUNCH BARS
A very simple to make bar cookie that kids love. Sort of like a peanut butter rice krispie treat, except made with cornflakes.
Provided by Kathleen
Categories Desserts Cookies Peanut Butter Cookie Recipes
Yield 12
Number Of Ingredients 4
Steps:
- Cook syrup and sugar until mixture comes to a boil. Stir constantly; do not overcook.
- Remove from heat, add peanut butter, and stir until smooth. Pour mixture over cornflakes in a large bowl. Mix until cereal is thoroughly coated.
- Spread in a buttered 9 x 13 inch pan and press down lightly with buttered hands. When cool, cut into squares.
Nutrition Facts : Calories 352.5 calories, Carbohydrate 62.2 g, Fat 11 g, Fiber 1.9 g, Protein 6.9 g, SaturatedFat 2.3 g, Sodium 284.3 mg, Sugar 28.4 g
CORN FLAKE CRUNCHIES
Steps:
- Mix together sugar and Karo Syrup. Boil on medium heat until a slight boil, when you see the mixture bubble for about 1 min., make sure the sugar is dissolved. If not, cook for 1 more minute.
- Remove from stove, add peanut butter, and mix well. Add the corn flakes; stir until the mixture has covered all the corn flakes.
- Spoon out, or roll out the crunchies and place on a cookie sheet sprayed with pam. Let cool for about 10 minutes and serve.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
HOMEMADE CORN FLAKES CEREAL
This recipe for corn flakes cereal made from scratch bakes in the oven. It stays crunchy in milk and has a lovely sweet and toasted corn flavor that is almost identical to that of the boxed cereal. The recipe makes a small batch (enough for 2 to 3 small bowls of cereal), but you can easily double or triple it-just be sure to divide the batter into additional baking sheets so that it doesn't come out too thick. This cereal is also great to snack on, to top yogurt or ice cream, or to crush to use as breading.
Provided by Alejandra Ramos
Time 2h10m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Position a rack in the center of the oven and preheat to 350 degrees F. Line a rimmed baking sheet with parchment paper or foil and grease lightly with oil or baking spray.
- Whisk 1 cup of the cornmeal with the sugar and salt in a medium bowl. Add the vanilla extract and 3/4 cup water, a little at a time, stirring until the batter is smooth and thin. If it's too dry, add additional water. You want something the consistency of pancake batter.
- Pour the batter onto the prepared baking sheet and spread out evenly. (It won't reach the edges, but that's OK. You want a nice thin layer, about 1/4 to 1/3 inch thick.)
- Combine the remaining 1/2 cup cornmeal with 1 teaspoon water and mix until the mixture resembles coarse breadcrumbs; add an additional teaspoon or 2 of water, if too dry.
- Sprinkle the top of the batter with the cornmeal crumbs (this will help give it a little extra crunchy texture).
- Bake on the center rack, keeping a close eye on it, until the dough has dried out and cracked, 10 to 15 minutes. You're looking for a cracked arid-desert landscape look to it.
- Remove from the oven and reduce the oven temperature to 250 degrees F. Let the baking sheet cool, then use your hands to tear and crack the dough into small flakes. Return to the oven and bake on the center rack until the pieces are toasted, crisp, and golden, about 45 minutes.
- Let cool completely before serving with milk or as you would any cereal. Store leftovers in an airtight container in a cool dry place for up to 2 weeks.
CORN FLAKE CRUNCHIES
This is a quick recipe I devised for the snack table at the school's monthly Parent Club meeting. The kids love these!
Provided by dirndlfrau
Categories Candy
Time 5m
Yield 16-18 candies, 16-18 serving(s)
Number Of Ingredients 3
Steps:
- Place corn flakes and marshmallows in a large bowl. Melt chocolate chips in a double boiler or in a microwave. Do not overheat or you will cause the chocolate to "break" (separate). Pour into the bowl and stir until everything is evenly coated. Scoop out individual portions with 2 teaspoons or a small ice cream scoop. Place on wax paper-lined cookie sheet and refridgerate until set, 5-10 minutes. Store in covered container.
Nutrition Facts : Calories 110.8, Fat 4.8, SaturatedFat 2.8, Sodium 54.8, Carbohydrate 18.7, Fiber 1.1, Sugar 11.1, Protein 1.2
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NO BAKE PEANUT BUTTER CORNFLAKE COOKIES - MERRY ABOUT TOWN
From merryabouttown.com
4.3/5 (25)Total Time 15 minsCategory DessertCalories 148 per serving
- Measure out your peanut butter and cornflakes before you get started. This recipe goes pretty fast and you won't have time to stop and measure once you are heating your sugar and syrup.
- Combine corn syrup and sugar in a large saucepan over medium-high heat until the sugar dissolves (but don't bring it to a boil).
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Reviews 23Calories 196 per servingCategory Cookies
- Line two baking trays with baking or parchment paper. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced.
- In a large mixing bowl, beat butter and sugars using an electric beater for 1-2 minutes or until pale and creamy.
- Add vanilla and egg and beat until combined. Sift in flour and baking soda and mix to combine. Add chocolate chips and stir. In a separate bowl, add Cornflakes and crush them slightly using your hands.
- Scoop balls of dough (roughly 1.5 tablespoons each) and then roll them in the Cornflakes, pressing the Cornflakes into the cookie dough using your hands.
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