Cornflake Crunchies Recipes

Steps:

• Preheat oven to 275 degrees. Line a baking sheet with parchment paper or a nonstick baking mat; set aside.
• Place cornflakes in a medium bowl. Using your hands, crush to one-quarter of their original size. Add milk powder, sugar, and salt; toss to combine. Add butter and toss to form small clusters.
• Spread cornflake mixture in an even layer on prepared baking sheet. Transfer to oven and bake until clusters are toasted and smell buttery, about 20 minutes. Remove from oven and let cool completely.

Steps:

• Children: Weigh out the ingredients. Older children can do this by themselves with supervision and little ones can help to pour or spoon ingredients into the weighing scales. Put 50g butter, 100g milk or dark chocolate, broken into chunks and 3 tbsp golden syrup in a saucepan or microwavable bowl. Put 100g cornflakes in another large bowl.
• Grown ups: Melt the weighed butter, chocolate and golden syrup in the saucepan over a low heat or briefly in the microwave. Allow to cool a little before pouring over the cornflakes.
• Children: Stir the ingredients together gently using a wooden spoon. Spoon the mixture into 12 cupcake cases arranged on a muffin tray (or baking sheet, if you don't have one). Grown ups will need to do this for younger children or simply arrange on a tray and let the mess happen. Put in the fridge to set.

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.

Steps:

• Heat sugar and corn syrup in large saucepan until mixture reaches a boil.
• Remove from heat.
• Mix in peanut butter and vanilla; combine well.
• Stir in corn flakes and desired add-ins.
• Shape into small mounds (about 1 inch) on waxed paper to cool.

Steps:

• Preheat oven to 350 degrees F.
• Lightly grease cookie sheet.
• Beat sugar and shortening until creamy.
• Beat in egg, milk and orange extract.
• Stir in flour and baking powder.
• Add cereal and nuts; mix well.
• Drop by tablespoon onto prepared cookie sheet.
• Bake 10-12 minutes or until lightly browned.
• Let stand 1 minute before removing to racks to cool.

Steps:

• Place corn flakes and marshmallows in a large bowl. Melt chocolate chips in a double boiler or in a microwave. Do not overheat or you will cause the chocolate to "break" (separate). Pour into the bowl and stir until everything is evenly coated. Scoop out individual portions with 2 teaspoons or a small ice cream scoop. Place on wax paper-lined cookie sheet and refridgerate until set, 5-10 minutes. Store in covered container.

Steps:

• Heat oven to 180C/160C fan/gas 4 and line a few baking trays with baking parchment. Melt the butter, condensed milk and syrup in a large saucepan.
• Very roughly crush the cornflakes in a bowl with your hands, then stir in the oats, flour, custard powder and bicarb, and mix really well.
• Once everything in the pan has melted, take it off the heat and stir in the dry ingredients. Roughly scoop heaped tablespoonfuls of the mixture onto the baking sheets. Crumble over a few more cornflakes, then squash to flatten a bit with your hands. Bake for 12-15 mins until golden. Cool on a wire rack.

Steps:

• Preheat the oven to 160C/fan 130C/Gas 2.
• Place the butter, honey and sugar into a microwave safe bowl and put it into the microwave for approx 90 seconds or until melted together
• Pour in the cornflakes and mix until coated
• Place large spoonfulls into patty cases and put into the oven for 10 minutes

Steps:

• Mix together sugar and Karo Syrup. Boil on medium heat until a slight boil, when you see the mixture bubble for about 1 min., make sure the sugar is dissolved. If not, cook for 1 more minute.
• Remove from stove, add peanut butter, and mix well. Add the corn flakes; stir until the mixture has covered all the corn flakes.
• Spoon out, or roll out the crunchies and place on a cookie sheet sprayed with pam. Let cool for about 10 minutes and serve.