These tasty retro VeganPeanut 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.
Baking tray or large plate lined with baking paper
Saucepan
mixing spoon
Mixing bowl
tablespoon
Ingredients
190gramsgolden syrup[or an alternative such as maple syrup or light corn syrup]
170gramsgranulated sugar[or caster sugar]
225gramspeanut butter[either crunchy or smooth]
120gramscornflakes[breakfast cereal]
1teaspoonvanilla extract
Optional:
a few tablespoons chocolate chips or dropsfor 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.
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.