NO-BAKE CHOCOLATE, PEANUT BUTTER, CORN FLAKE BARS
For some reason, men always seem to go gah-gah over these. :) They are very easy to make, and it is a great way to use up the end of the corn flakes. I also like this recipe because it uses fewer ingredients than all the other ones I have seen.
Provided by Marg CaymanDesigns
Categories Bar Cookie
Time 15m
Yield 16 serving(s)
Number Of Ingredients 5
Steps:
- Heat peanut butter, sugar and corn syrup over low heat to melt. Stir in cereal.
- Pat into a 8x8 lightly greased pan. (I line my pan with foil and then lightly spray it. When it is time to cut them, the foil lifts right out.).
- Melt chocolate chips over low heat or in the microwave and spread over top. Cool until firm.
Nutrition Facts : Calories 219.3, Fat 11.3, SaturatedFat 3.2, Sodium 124.2, Carbohydrate 29.3, Fiber 2, Sugar 16.8, Protein 4.7
NO-BAKE CHOCOLATE PEANUT BUTTER BALLS (BUCKEYES) RECIPE BY TASTY
No oven but need a dessert that satisfies your taste buds AND your stomach? Look no further than these no-bake Buckeyes. All you need are four easy-to-find ingredients and a decent sweet tooth - we know you've got it all. It's never not the time to throw together this quick and easy dessert that's perfect for entertaining or even just for yourself!
Provided by Tasty
Categories Desserts
Yield 6 balls
Number Of Ingredients 4
Steps:
- Mix butter, peanut butter, and powdered sugar until well blended. More or less powdered sugar can be used to make mixture more or less dry.
- Make 1 inch balls and freeze for about 20 minutes or until firm.
- Microwave chocolate chips for 60 seconds, stopping every 15 seconds to check and stir. Adding some vegetable shortening can make the chocolate thinner and easier work with.
- Remove balls from freezer and dip most of the way into the chocolate, coating all but a small circle on top. Using a toothpick for this works well but simply dipping it in and pulling it out with a fork also works. Place completed buckeyes on wax paper and allow to harden. Refrigerate if needed.
- Enjoy!
Nutrition Facts : Calories 742 calories, Carbohydrate 73 grams, Fat 49 grams, Fiber 4 grams, Protein 12 grams, Sugar 60 grams
CHOCOLATE-COVERED PEANUT BUTTER BALLS
Crunchy peanut butter balls dipped in chocolate. A favorite Christmas cookie in my family for at least three generations. Can be refrigerated, frozen, or eaten immediately.
Provided by Edna
Categories Desserts Candy Recipes Truffle Recipes
Time 3h20m
Yield 45
Number Of Ingredients 6
Steps:
- Mix corn flakes cereal, confectioners' sugar, peanut butter, and butter together in a bowl. Scoop mixture using a melon baller into balls and arrange on a plate or baking sheet. Refrigerate until solid, at least 3 hours.
- Melt chocolate chips and oil in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes.
- Grease a baking sheet.
- Gently roll peanut butter balls in the melted chocolate until evenly coated; arrange on the same baking sheet.
Nutrition Facts : Calories 75.3 calories, Carbohydrate 9.6 g, Cholesterol 2 mg, Fat 4.2 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 1.8 g, Sodium 41.9 mg, Sugar 6.3 g
PEANUT BUTTER CORNFLAKE CRUNCH BARS
A very simple to make bar cookie that kids love. Sort of like a peanut butter rice krispie treat, except made with cornflakes.
Provided by Kathleen
Categories Desserts Cookies Peanut Butter Cookie Recipes
Yield 12
Number Of Ingredients 4
Steps:
- Cook syrup and sugar until mixture comes to a boil. Stir constantly; do not overcook.
- Remove from heat, add peanut butter, and stir until smooth. Pour mixture over cornflakes in a large bowl. Mix until cereal is thoroughly coated.
- Spread in a buttered 9 x 13 inch pan and press down lightly with buttered hands. When cool, cut into squares.
Nutrition Facts : Calories 352.5 calories, Carbohydrate 62.2 g, Fat 11 g, Fiber 1.9 g, Protein 6.9 g, SaturatedFat 2.3 g, Sodium 284.3 mg, Sugar 28.4 g
CHOCOLATE PEANUT BUTTER CORNFLAKE COOKIES
Sweet and salty, these cookies are quick and easy to make, requiring only 3 ingredients.
Provided by linda
Categories Desserts Cookies No-Bake Cookie Recipes
Time 40m
Yield 12
Number Of Ingredients 3
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.
Nutrition Facts : Calories 108.3 calories, Carbohydrate 15.5 g, Fat 5.6 g, Fiber 1.2 g, Protein 1.7 g, SaturatedFat 2.8 g, Sodium 64.6 mg, Sugar 8.6 g
PEANUT BUTTER AND CHOCOLATE BALLS
This is an interesting departure from the traditional chocolate covered peanut balls. The cornflakes give them an intriguing crunch.
Provided by Paula
Categories Desserts Cookies No-Bake Cookie Recipes
Time 8h20m
Yield 50
Number Of Ingredients 6
Steps:
- Line a cookie sheet with aluminum foil or waxed paper.
- In a medium bowl, mix together the butter, peanut butter, confectioners' sugar and powdered milk until smooth. Mix in the cornflakes. Wet hands and roll tablespoonfuls of dough into balls. Place them onto the prepared cookie sheet, cover and refrigerate overnight.
- The next day, melt chocolate in a metal bowl over simmering water, stirring occasionally until smooth. Remove bowl from heat. Using a fork, dip the balls into the chocolate and return them to the foil covered cookie sheet. Refrigerate until firm. These can be made up to a week ahead if kept refrigerated.
Nutrition Facts : Calories 159 calories, Carbohydrate 15.1 g, Cholesterol 5.8 mg, Fat 9.8 g, Fiber 1.2 g, Protein 5 g, SaturatedFat 3.8 g, Sodium 94.3 mg, Sugar 12.5 g
CHOCOLATE PEANUT BUTTER CORNFLAKE BALLS
You can change the measurments according to taste! Meseaurments, Servings and Times are approxmiate!
Provided by bailarivka
Categories Lunch/Snacks
Time 3m
Yield 12 Small Corn Flake balls, 2-4 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 1120.9, Fat 39.4, SaturatedFat 9.7, Cholesterol 1.5, Sodium 683.2, Carbohydrate 185.1, Fiber 6.3, Sugar 106.1, Protein 20.6
CHOCOLATE PEANUT BUTTER BALLS
"It's a tradition for my sister and me to bring these chocolaty confections to functions and family gatherings," notes Rhonda Williams of Mayville, Michigan.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield about 5-1/2 dozen.
Number Of Ingredients 6
Steps:
- In a small saucepan, combine peanut butter and butter. Cook and stir over medium-low heat until smooth. Remove from the heat. , In a large bowl, combine confectioners' sugar and cereal. Pour peanut butter mixture over cereal; toss to coat. Roll into 1-in. balls; place on waxed paper-lined baking sheets. Refrigerate until chilled., In a microwave, melt chocolate chips and shortening; stir until smooth. Dip balls in chocolate mixture; allow excess to drip off. Return to baking sheets; refrigerate until set.
Nutrition Facts : Calories 138 calories, Fat 9g fat (3g saturated fat), Cholesterol 4mg cholesterol, Sodium 59mg sodium, Carbohydrate 15g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE PEANUT BUTTER CORNFLAKE CRUNCH BARS
Make and share this Chocolate Peanut Butter Cornflake Crunch Bars recipe from Food.com.
Provided by OceanIvy
Categories Candy
Time 15m
Yield 36-42 bars
Number Of Ingredients 7
Steps:
- In a 3-quart saucepan, combine the peanut butter, corn syrup and sugar.
- Cook on low heat, stirring constantly, until mixture just comes to a boil (10-12 minutes).
- Remove from heat and stir in the chocolate chips until melted.
- Stir in the vanilla extract, cereal and nuts; toss to coat well (mixture will be stiff).
- Press into a buttered 13x9-inch pan.
- Cool completely, then cut into bars.
CHOCOLATE CRISPY PEANUT BUTTER BALLS
Our family has been making these little guys to add to holiday cookie baskets since 1987. They freeze well, so you can make them early. The recipe's from one of my favorite junior league cookbooks, "Creme de Colorado".
Provided by rochsann
Categories Dessert
Time 50m
Yield 5 dozen
Number Of Ingredients 7
Steps:
- Combine first 4 ingredients in large bowl and mix well.
- Roll dough into 1-inch balls and chill, covered.
- For chocolate coating, melt German and semisweet chocolates, and paraffin wax in top of double boiler over boiling water, stirring constantly until smooth.
- Use a toothpick to insert in each ball, dipping balls into chocolate mixture, one at a time.
- Set balls on wax paper to harden.
- Store in airtight container in refrigerator.
Nutrition Facts : Calories 1498.8, Fat 92, SaturatedFat 32.9, Cholesterol 48.8, Sodium 748.8, Carbohydrate 163.2, Fiber 12.2, Sugar 133.9, Protein 28.5
PEANUT BUTTER AND CHOCOLATE BALLS
Provided by Carrie Beilke
Categories Candy Chocolate Nut Dessert Cocktail Party Quick & Easy Party Bon Appétit Wisconsin
Yield Makes about 50
Number Of Ingredients 6
Steps:
- Line cookie sheet with foil. Melt butter in heavy small saucepan over low heat. Combine cereal, peanut butter, dry milk and powdered sugar in large bowl. Mix in butter. Moisten hands and roll 1 tablespoon mixture into ball. Place on prepared cookie sheet. Repeat with remaining mixture. Chill overnight.
- Line cookie sheets with foil. Melt chocolate in double boiler over low heat, stirring occasionally. Remove chocolate from over water. Using fork, dip peanut butter balls 1 at a time into chocolate and transfer to prepared cookie sheets. Refrigerate until chocolate is firm. (Can be prepared 1 week ahead. Refrigerate in airtight container.)
CHOCOLATE PEANUT BUTTER CRUNCH BALLS
Make and share this Chocolate Peanut Butter Crunch Balls recipe from Food.com.
Provided by SOULS121600
Categories Lunch/Snacks
Time 40m
Yield 3 1/2
Number Of Ingredients 5
Steps:
- Beat peanut butter and corn syrup in medium size bowl until well blended. Stir in cereal and mix well.
- Using a rounded teaspoon, shape mixture into balls. Place on a lg baking sheet lined with foil. Chill several hrs until firm.
- Place 6 ounces of chocolate in med size bowl and cover. Microwave on high for 1 minute Stir chocolate until melted and smooth. Add the remaining chocolate and cont. stiring until smooth.
- Using a fork,spear peanut butter balls; dip into chocolate, turning to coat completely; shake off the excess by gently tapping the fork on the edge of the bowl. Return to the baking sheet.
- Let stand about 2 hrs or until chocolate is almost firm. Sprinkle tops with chopped peanuts. Let stand until hardened.
Nutrition Facts : Calories 1170.3, Fat 71.5, SaturatedFat 18.6, Cholesterol 17.4, Sodium 635.8, Carbohydrate 115.9, Fiber 10.6, Sugar 62, Protein 30.2
PEANUT BUTTER CORNFLAKE BARS
Peanut butter cornflake bars were one of my favorite treats when I was a little girl. If you like chocolate, I have a friend who spreads 1 cup of melted chocolate chips over the top. Let the chocolate set before cutting into the bars. -Laura Campbell, Lisbon, Maine
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 20 servings.
Number Of Ingredients 4
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.
Nutrition Facts : Calories 234 calories, Fat 10g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 154mg sodium, Carbohydrate 35g carbohydrate (26g sugars, Fiber 1g fiber), Protein 5g protein.
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