Hello again party people! I promised a new bar recipe for today and I am happy to deliver. I must admit that I have criminally neglected peanut butter over the last months. With all those alternatives it’s hard to treat them all equally. BUT luckily my gateway drug has made a reappearance and definitely won’t disappear again anytime soon.
I have mentioned some of those matches made in heaven on Monday and one I definitely forgot was Peanut Butter and Chocolate. Throw in some crunch and I am all yours.
Chocolate and Peanutbutter Cornflakes Bars
Ingredients
- 150 g peanut butter
- a pinch of salt
- 200 g unsweetened cornflakes
- 120 g honey
- 2 tbsp PB2
- 60 g cocoa powder
- 250 g cocoa butter
Instructions
- Melt the cocoa butter in a water bath
- Give the honey, peanut butter in a large bowl and stir with a fork until combined
- Now add the salt, PB2 and cocoa powder and stir again
- When the cocoa butter is fully melted add to the bowl and stir until everything is well combined
- Now add the cornflakes and knead carefully with your hands until the chocolate mass has covered all the cornflakes. That's essential in order to prevent the bars from crumbling apart
- Line a big baking tray with some baking parchment and give the mass into the form
- With your hands spread the dough and press slightly to the ground
- Chill for 30 min in the freezer or at least 60 min in the fridge
- Remove it from the baking tray and cut into the desired size. I get about 16 squares out of this recipe
Notes
The chocolate mass is pretty runny and will set on the bottom of the tin. I personally like to rather chocolaty base and the less chocolaty top layer of cornflakes. If you like your bars more balanced allow the mass to cool a little before you add the cornflakes.
When you cut the squares, give the whole block on a cutting board. Use a sharp knife and cut the pieces with a single fast movement.
Store in the fridge and use up within one week
If you have some crumbles left you can use them to top your yoghurt bowls or smoothies. Delicious!
A nice little crunchy treat combining some lovely components. And as it's conflakes I have no worried to dig in as a breakfast as well. Not too strange today but definitely good!
When you cut the squares, give the whole block on a cutting board. Use a sharp knife and cut the pieces with a single fast movement.
Store in the fridge and use up within one week
If you have some crumbles left you can use them to top your yoghurt bowls or smoothies. Delicious!
A nice little crunchy treat combining some lovely components. And as it's conflakes I have no worried to dig in as a breakfast as well. Not too strange today but definitely good!
I am linking up with Laura again today! Let’s find out what kind of #strangebutgood recipes the other bloggers came up with 😀
Have a great Friday and a fabulous weekend!
OMG. I love these! I’m re-naming you Queen of the Bar.
I am proudly taking on that name 😀
Yummmm. You had me at chocolate and peanut butter 🙂
As I said, a match made it heaven 🙂
My goddaughter and cousins will love these bars. They absolutely love peanut butter. Does it matter whether you use smooth or crunchy or even both in the recipe?
I used smooth peanut butter merely because I only had the crunchy one at home. But I think crunchy works wonderful, too. I’ll try this next time 🙂
These look delicious! I used to love butterscotch and peanut butter cornflake cookies. I wonder if I could sub the chocolate for butterscotch?
I’ve never worked with butterscotch. So I can’t give you any advice on this. But I follow a “just-try-it” policy when it comes to recipe ideas. But I’d be very interested in the outcomes if you decide to give it a try. 🙂