Healthy No Bake Cornflake Cookies Food

CORNFLAKE COOKIES

Steps:

• Line a baking sheet with parchment paper and add corn flakes cereal to a large bowl. Cook sugar and syrup in saucepan over medium-heat, until mixture bubbles. Then stir in peanut butter until dissolved and smooth.
• Pour peanut butter mixture over corn flakes and gently stir until combined.
• Shape mixture into small round balls and place on parchment paper to harden, about 15 to 25 minutes. Store in a covered container once cooled.

NO BAKE CORN FLAKE COOKIES

Steps:

• In a large sauce pan combine corn syrup and sugar.
• Bring to a boil and remove from heat.
• Stir in the peanut butter.
• Add the corn flakes.
• Stir until corn flakes are covered with syrup mixture.
• Drop tablespoons on wax paper.

HEALTHY NO BAKE CORNFLAKE COOKIES

Steps:

• Line an 8 x 8 pan with parchment paper. Place corn flakes (or other substitution) into a large mixing bowl.
• In a medium saucepan, combine honey, cocoa powder, coconut oil and vanilla extract. Heat over low-medium heat and use whisk to mix until melted & combined. Remove from heat and pour over corn flakes.
• Use a spatula to coat flakes with chocolate mixture. Press into prepared baking dish and place in fridge for 15 minutes. While this hardens, prepare the chocolate.
• Place chocolate chips and coconut oil in a microwave-safe bowl. Heat in 30 second increments or until melted. This should take around 1 minute.
• Pour melted chocolate over flake mixture in pan and top with optional sea or kosher salt. Place in fridge for 2 hours to harden.
• After two hours, remove and let sit for 5 minutes at room temp. Wet a butter knife before trying to cut into 12 pieces.
• Store in the fridge in an airtight container.

NO BAKE CORNFLAKE COOKIES

Steps:

• Bring syrup and sugar to a rolling boil; add peanut butter and vanilla.
• Pour mixture over cornflakes, mix well.
• Spread on greased cookie sheet.

NO-BAKE CORNFLAKE COOKIES

Steps:

• Combine cornflakes, coconut and pecans; set aside. In a small heavy saucepan, combine remaining ingredients. Cook, stirring constantly, over medium heat until a candy thermometer reads 240° (soft-ball stage). Add syrup mixture to dry ingredients; stir well. Drop by tablespoonfuls onto waxed paper. Let stand until set.