Peanut Butter Corn Flake Balls Recipe 465 Food

PEANUT BUTTER BALLS

Steps:

• Beat the confectioners' sugar, peanut butter, 2 tablespoons of the butter, vanilla extract and salt in a large bowl with an electric mixer until combined and smooth. Roll the mixture into 24 equal-sized balls (about 1 teaspoon each) and place them on a small baking sheet or tray. Chill in the freezer until firm, about 15 minutes.
• Meanwhile, heat the chocolate and the remaining 2 tablespoons butter in a small microwave-safe bowl in 20 second intervals, stirring between each with a rubber spatula, until melted and smooth.
• Holding with two forks, dip each peanut butter ball into the melted chocolate to evenly coat. Tap off excess chocolate. Place the balls back on the baking sheet. Chill in the refrigerator until the chocolate is firm and set, about 1 hour. Serve chilled. Refrigerate extra balls in an airtight container.

PEANUT BUTTER CORNFLAKE BARS

Steps:

• In a large saucepan, combine peanut butter, sugar and corn syrup. Cook and stir over medium-low heat until sugar is dissolved. Remove from heat; stir in cereal. Spread into a greased 13x9-in. pan; press lightly. Let stand until set, about 1 hour.

GRAMA'S CORN FLAKE PEANUT BUTTER COOKIES

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.

PEANUT BUTTER CORN FLAKE BALLS

Steps:

• Bring syrup and sugar to boil.
• Remove from heat and add peanut butter and corn flakes. Mix thoroughly.
• Drop onto wax paper by the spoonful. Let cool until firm.

PEANUT BUTTER COOKIES (WITH A CORN FLAKE CRUNCH!)

Steps:

• In bowl of electric mixer, cream butter and sugars.
• Add peanut butter; mix well.
• Add eggs and vanilla; mix well.
• Add flour and baking soda.
• Stir in corn flakes until incorporated.
• Roll dough into 1" balls, place two inches apart on cookie sheet. (If dough is too tacky, add a little more flour.)
• Press down balls with fork (dip it in flour if need be) to make a criss-cross pattern.
• Bake at 375 for 10-12 minutes until set and lightly golden.
• Transfer to racks upon removing from oven.

PEANUT BUTTER/CORN FLAKES COOKIES

Steps:

• Bring sugar and corn syrup to boil; remove from heat.
• Add peanut butter and mix well.
• Pour mixture over corn flakes.
• Mix into balls onto waxed paper or spread into buttered pan.

CHOCOLATE PEANUT BUTTER CORNFLAKE BALLS

Steps:

• Melt Corn Syrup and Brown Sugar together in microwave until boiling slightly (aprox 1 min).
• Add peanut butter and chocolate syrup microwave for 30 seconds and mix.
• Add cornflakes to mixture
• stir to combine.
• drop from a teaspoon onto wax paper (or muffin tins).
• refrigerate for aprox 1 hour (or until chocolate is firm).
• Enjoy.