The photo does not do any justice to this recipe. However, if you try one, it will leave a memorable mark. As I type, I envision the snap of the corn flake and the pleasing mix of sweet chocolate and salty peanut butter. Yes, although I’m not a chocolate person, I will eat a couple for that sweet and salty combination.
The original post from January 2017
Both of my children are college students this year. Both of them chose locations that take several days (even up to a week) for mail to reach them. Thus, I have a dilemma when shipping homemade goodies to them- keeping food fresh. Regular care package items, like chocolate chip cookies, probably will be stale by the time they arrive. That’s no good. If I’m going to take the time to make them and the money to ship them, I’d like them to be enjoyable. Even though stale, homemade cookies may be better than cafeteria food, I still have standards to uphold.
Over the past few months I’ve worked on different recipes that could ship well. I made a batch of peanut butter cups, which were well received. I also have made chocolate-covered pretzels. As you can see, there is a theme for desserts for my kids- they adore chocolate. Thankfully, it seems that there are a number of ways in which I can make chocolate treats that will store and ship well.
This recipe came to mind not because of a need to ship treats but because we had leftover corn flakes at our house. During winter break, we tried a recipe my daughter liked that required corn flakes. With the recipe done, we still had many cups of corn flakes. It seemed that they wouldn’t be eaten as a breakfast item, so it was time to find a solution that would empty the box.
As I began to conceptualize the treat, I decided to use the flakes as the crunch in a dessert, much like one would do with walnuts or pecans. So, why not coat them in chocolate? As a much lesser fan of chocolate, I decided to infuse another flavor- peanut butter. What I learned in my testing was that the ratio needs to be chocolate heavy. An even balance of chocolate and peanut resulted in a coating that wouldn’t harden. Of course, seeing that these treats are for my kids, more chocolate can’t hurt!
- 1 cup milk chocolate chips
- ½ cup creamy peanut butter
- 2-½ cups corn flakes
- Line a small baking tray with parchment paper.
- Combine chocolate chips and peanut butter in a large, microwave-safe bowl.
- Heat in 30 second increments, stirring after each. Should take 2-3 rounds to melt completely.
- Add corn flakes to mixture; stir well.
- Using a serving spoon, scoop a large amount of the mixture onto the prepared tray.
- Repeat until all mixture has been scooped into individual portions.
- Refrigerate for 10-15 minutes or until firm.
- Store in a sealed container.
