Cornflake Crunchies Recipes

PEANUT BUTTER CORNFLAKE CRUNCH BARS

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.

CORN FLAKE CRUNCHIES

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.

CORNFLAKE CRUNCH

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.

CORNFLAKE CRUNCHIES

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.