These tasty retro Vegan Peanut Butter Cornflake Cakes are super easy and quick, no-baking required, and are dairy-free. They are crunchy, sweet, a little salty, chewy and nutty, and are ideal for parties, buffets, and pot luck spreads or just whenever you fancy a wee treat. These little peanut cornflake cakes are similar in flavour to Reese peanut butter cups especially when studded with a few chocolate drops. If you love chocolate cornflake cakes then you will love this peanut butter variation.
Peanut butter cornflake cakes are an old-fashioned retro refrigerator bake, that perhaps could also be classified as a cookie or possibly as a type of home-made candy or sweet. They are similar to the classic chocolate cornflake cakes and only require a few pantry ingredients - cornflakes, peanut butter, granulated sugar, golden syrup and vanilla extract.
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Origin of peanut butter cornflake cakes
Peanut butter cornflake cakes share similarities to Chocolate Haystacks or Chocolate Cornflake Cakes, Rice Crispy Treats, peanut clusters, chocolate crackles, squares or slices, and the American classic Switcheroos or the festive treats Ting-A-Lings. Peanut butter cornflake cakes likely evolved from the British chocolate cornflake cake and similar cakes, and the idea to add peanut butter probably originates from the US. Although, they could also influenced by Australia's Chocolate Crackle, which are prepared with rice Krispies/rice bubble cereal, and which dates back to the 1930s.
How To Prepare
For this recipe the ingredients you will need are - cornflake breakfast cereal, peanut butter, granulated sugar, golden syrup [or an alternative syrup], vanilla extract or essence.
For this recipe we used vanilla powder which is why little vanilla speckles can be seen on the close up images, although we have also previously used vanilla extract. For a smoother texture choose a smooth peanut butter and for extra textures go with a crunchy peanut butter. The chocolate chips are optional.
Step 1: Add the cornflakes to a mixing bowl.
Step 2: Place the golden syrup, granulated sugar and peanut butter into a saucepan.
Step 3: Over a low-medium heat melt the ingredients together into a smooth paste. Stir frequently and don't allow the mixture to boil.
Step 4: Remove from the heat and stir through the vanilla.
Step 5: Pour the peanut butter mixture into the cornflakes.
Step 6: Stir the peanut butter mixture through the cornflakes quickly until it coats the cornflakes completely.
Step 7: Using a tablespoon scoop up dollops and place on a baking tray or plate lined with baking paper.
Step 8: Optional: Gently press in a few chocolate drops or chips.
Step 9: Place the cornflake cakes into the refrigerator and chill until set firm.
Recipe Notes
Storing
Peanut butter cornflake cakes are best stored within the refrigerator for up to 4 days possibly a day or so longer. Store the cornflake cakes within a covered container or covered plate.
Freezing
Freeze for up to 2-3 months. Wrap well with baking paper or food wrap and place in a freezer bag or container.
FAQ'S
Yes, the main change is to use a gluten-free cornflake breakfast cereal.
Golden syrup is similar in colour and texture to honey, and is a popular ingredient within the UK. It is a by-product of refining sugar cane or sugar beet juice into everyday sugar. It's claimed that golden syrup was invented in England 1885, but possibly golden syrup is Australian in origin as it was recorded earlier in South Australia in 1840. Other countries may know golden syrup as light treacle.
The main substitute for golden syrup is light corn syrup or perhaps maple syrup. However, generally any type of syrup can be used instead of the golden syrup on a 1:1 basis. However as golden syrup is thicker than corn or maple syrup, you may need to add extra cornflakes to the mixture to soak up any excess that may occur. Although this may not be necessary. Also do bear in mind that the peanut butter cornflake cakes will taste a little different depending on which syrup is used, but of course they will still be equally tasty. Other syrups to try include rice syrup, agave syrup, or date syrup.
Yes, any type of peanut butter can be used for this recipe. Also, if you prefer a crunchier nutty texture then choose a crunchy peanut butter and if a smoother texture is desired, go with a smooth, no-bits, peanut butter. Also, for a change you can replace the peanut butter with a different nut butter such as almond butter, cashew butter, hazelnut butter, etc.
Technically, this recipe would work with sunflower seed butter that was the same consistency as peanut butter, but I have not tested this out so can't be 100% sure. Another option is to try peanut free WOW butter which is a toasted soya spread and looks and acts like peanut butter. It's available in Holland and Barrett health stores [UK]. Either options should work and are always worth a go.
This is a question that frets many new and long-standing vegans! In the US white sugar may not be vegan as it could have been filtered using the animal ingredient bone char. However, organic, unrefined or raw white sugar is more likely to be vegan friendly. Although, in the UK white sugar is rarely prepared with bone char so is more likely to be safe for a vegan diet, but if you are concerned do some research and perhaps contact the sugar manufacturer for confirmation.
These tasty crunchy and chewy peanut butter cornflake cakes or clusters, are ideal for parties, buffet and picnic spreads. They are perfect for those who love the flavours of Reece peanut butter cups as they a great home-made alternative.
More vegan refrigerator bake recipes
Our family favourite refrigerator bakes are perfect for enjoying over the Easter holidays as well as for any time you fancy a home-made sweet treat. The best thing is that no-baking is required so you can save valuable energy.
Our family especially love these moreish Vegan Irish Fifteens and these classic Vegan Chocolate Cornflake Cakes.
We also love these fun Vegan Chocolate Crispy Cakes and these rich and indulgent Cherry, Cranberry and Chocolate No-Bake Cake
***please note: for US measurements click the 'US customary button' within the recipe and the measurements will switch to tablespoons, cups, and ounces***
📖 Recipe
Vegan Peanut Butter Cornflake Cakes
Equipment
- Baking tray or large plate lined with baking paper
- Saucepan
- mixing spoon
- Mixing bowl
- tablespoon
Ingredients
- 190 grams golden syrup [or an alternative such as maple syrup or light corn syrup]
- 170 grams granulated sugar [or caster sugar]
- 225 grams peanut butter [either crunchy or smooth]
- 120 grams cornflakes [breakfast cereal]
- 1 teaspoon vanilla extract
Optional:
- a few tablespoons chocolate chips or drops for pressing into the cakes before setting
Instructions
- Prepare a baking tray or large plate with a layer of baking paper.
- Place the cornflakes into a mixing bowl.120 grams cornflakes
- Add the golden syrup, granulated sugar, and peanut butter into the saucepan. Over a low heat melt everything together until its combined. Stir frequently and don't allow to boil.190 grams golden syrup, 170 grams granulated sugar, 225 grams peanut butter
- Remove the pot from the heat and stir through the vanilla.1 teaspoon vanilla extract
- Pour and scrape all the melted peanut butter mixture into the cornflakes and quickly mix until thoroughly combined.
- Using a tablespoon scoop up the mixture into dollops and place onto the tray. Use the back of the spoon to gently press each cake together a little.
- If using chocolate drops press a few into any little gaps that naturally occur within the cakes.a few tablespoons chocolate chips or drops
- Place into the refrigerator to chill for at least one hour preferably overnight to ensure that the cakes have enough time to chill firm.
Notes
- Nutritional data is provided for guidance only and is not a strict calculation as ingredients vary.
- Nutritional info does not include the optional chocolate chips.
- These peanut butter cornflake cakes are chewy and crunchy but not too hard and are best enjoyed chilled straight from the refrigerator.
- Store within the refrigerator in a covered container, for up to 5 days.
- Store within the freezer for 2-3 months. Wrap in baking paper or food wrap and place in a freezer bag or covered container.
- For added texture use a crunchy peanut butter.
- Light corn syrup or maple syrup can replace the golden syrup although a little extra cornflakes may be required, if the alternative syrup creates a thinner sauce.
- For gluten-free peanut butter cornflake cakes choose a gluten-free cornflake breakfast cereal.
Nutrition
Comments
Prepared our delicious Vegan Peanut Butter Cornflake Cakes? Do let us know how you got on with the recipe by dropping us a comment below and clicking the star ratings. All feedback very much appreciated. Thanks so much! All the best, Jacq x
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