Grandmas Peanut Butter Corn Flake Clusters Food

GRAMA'S CORN FLAKE PEANUT BUTTER COOKIES

Grama's Corn Flake Peanut Butter Cookies image

These cookies remind me of peanut butter fudge. My Grandmother made them for us, and now I make them for my family. There is nothing healthy about this recipe but it is a great sweet-tooth fixer.

Provided by Nana's 3 Babies

Categories Desserts Cookies No-Bake Cookie Recipes

Time 45m

Yield 25

Number Of Ingredients 5

Ingredients

½ cup white sugar
½ cup light corn syrup
2 tablespoons butter
½ cup peanut butter
3 cups cornflakes cereal

Steps:

Line a baking sheet with waxed paper. Bring the sugar and corn syrup to a boil in a saucepan over medium heat; stir in butter and peanut butter until thoroughly mixed, and remove from heat.
Place the corn flakes into a large bowl, and pour the peanut butter mixture over the cereal. Mix until the corn flakes are coated with the mixture. Drop by tablespoon onto the waxed paper; flatten slightly if desired. Allow to cool before serving.

Nutrition Facts : Calories 84.7 calories, Carbohydrate 13 g, Cholesterol 2.4 mg, Fat 3.5 g, Fiber 0.4 g, Protein 1.5 g, SaturatedFat 1.1 g, Sodium 58.6 mg, Sugar 6.6 g

GRANDMA'S PEANUT CLUSTERS

Grandma's Peanut Clusters image

My grandma makes these around the holiday season and every single year they are all devoured. It is a family favorite and very easy.

Provided by zoegirl21

Categories Candy

Time 40m

Yield 42 clusters, 42 serving(s)

Number Of Ingredients 3

Ingredients

1 (12 ounce) package semi-sweet chocolate chips
1 (12 ounce) package butterscotch chips
1 lb Spanish peanut (I buy them in bulk. I usually use just over a pound when I make them.)

Steps:

Melt together the two packages of chips in a double boiler over medium-low heat, stirring often. What ever you do- Don't get ANY water in the chocolate mixture or the chocolate with just glob up and won't melt.
After it is all melted, stir in the peanuts. More can be added if need be, of course.
Drop 3/4"-1" globs of the mixture onto a large sheet of wax paper or into miniature cupcake liners.
Cool in the fridge for 30 minutes to an hour, or until firmly set.

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