No Bake Chocolate Cornflake Treats Food

NO BAKE CORNFLAKE COOKIES

Steps:

• Cover one large or two smaller baking sheets with parchment or wax paper.
• Melt the chocolate in a stainless steel bowl or double boiler over a pot of simmering water.
• When chocolate is completely melted, take off heat and stir.
• VERY IMPORTANT: Make sure you let the chocolate cool off a little before you pour it over the cornflakes so the cereal does not get soggy.
• Pour over corn flakes and carefully stir with a rubber spatula until everything is coated.
• Use a tablespoon to make little heaps on the baking sheet until you have used up all the mixture. (If you want to make them smaller, you can use a teaspoon instead.)
• If adding any toppings, you can do this now.
• Chill in the fridge for about 30 minutes. Enjoy!

NO-BAKE CORNFLAKE-CHOCOLATE PRALINES

Steps:

• Toast the pecans in a medium skillet over medium heat, stirring, about 5 minutes. Transfer to a cutting board; let cool, then coarsely chop.
• Line 2 baking sheets with parchment paper. Toss the pecans and cornflakes in a large bowl.
• Make the caramel: Bring the butter, cane syrup, heavy cream and salt to a boil in a medium saucepan over medium heat and cook, stirring with a wooden spoon, until the mixture pulls away from the sides of the pan and comes together into a loose ball, about 5 minutes. Remove from the heat. Once the caramel stops bubbling, stir in the semisweet chocolate until melted.
• Pour the chocolate caramel over the cornflake mixture and toss to coat. Scoop heaping tablespoonfuls of the mixture onto the prepared baking sheets and pack into compact mounds with your fingers. Let set, about 1 hour.
• Put the white chocolate in a small microwave-safe bowl and microwave in 30-second intervals, stirring, until melted. Drizzle over the cookies and let set, about 1 more hour.

NO-BAKE CHOCOLATE CORNFLAKE TREATS

Steps:

• Break the chocolate into squares and place in a bowl. Melt in a microwave oven or double boiler until everything is melted and the mixture is smooth.
• Add cornflakes and mix until everything is coated with chocolate.
• Using two teaspoons, put a mound of coated cornflakes inside a paper cupcake holder. Repeat until the mixture is used up.
• Cool for about 10 minutes in the refrigerator for the chocolate to harden and serve.

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.

CHOCOLATE PEANUT BUTTER CORNFLAKE COOKIES

Steps:

• Combine chocolate chips and peanut butter in a saucepan over low heat; cook and stir until melted, 2 to 3 minutes. Stir in cornflakes until coated.
• Drop spoonfuls of the cornflake mixture onto a baking sheet lined with waxed paper. Chill in the refrigerator until cool, about 30 minutes.

NO BAKE CHOCOLATE COOKIES

Steps:

• Bring first 4 ingredients to a boil.
• Cook for 1 minute.
• Remove from heat.
• Add remaining ingredients.
• Mix well and drop by teaspoon onto wax paper.
• Let cool.
• Note: After I have let them cool, I put them in the fridge.
• They seem to harden better, plus they taste good that way.