Grandmas Peanut Butter Corn Flake Clusters Food

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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

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

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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