PEANUT BUTTER CHOCOLATE CORN FLAKES CLUSTERS

Remember how I recently told you that these Peanut Butter Chocolate Corn Flakes Clusters were the last “peanut butter” recipe that I’d be making for a while, because I’d just polished off my last jar of homemade peanut butter and decided that I wouldn’t be making more for a while?

In case you don’t, that was like WAAAAAAY back when I made my Peanut Butter Chocolate Rice Krispies Treats. Okay, perhaps it was not exactly what YOU would call waaaaaay back, but to me, considering the fact that I STILL haven’t made a fresh batch of peanut butter since that day, I can totally affirm that it’s been an awful long time. And now, writing this post feels like some kind of self-inflicted torture.

I get the feeling that once I’m done writing, I will be totally done for… I won’t be able to resist for a second more and you’ll find me running, not walking, to the kitchen so I can whip me up a fresh batch of delicious Peanut Butter.

Peanut Butter Chocolate Corn Flakes Clusters | eviltwin.kitchen

But first, I need to share this recipe with you. Good thing is today, I’m sharing the easiest recipe in the world, for a change. You know how my recipes usually tend to be super long and complicated and have like 2 million steps to them and dirty just about every single bowl that you happen to own, and perhaps even have you borrow one or two from the neighbors?

Well, not this one. Today’s recipe uses only 4 ingredients and a grand total of 2 bowls, one of which you won’t even need to clean. Just a quick little dry wipe will totally do the trick.

Well, okay, if you’re gonna get technical on me… you’re also going to need a mixing spoon or spatula and a cookie sheet, which you will need to line with parchment paper or a silicon baking mat.

And, you’re gonna need a knife to chop your peanuts (unless you bought them pre-chopped, if there actually exists such a thing as pre-chopped peanuts, that is) and a medium-sized spring-loaded ice cream scoop, if you happen to own one and, like me, jump at every possible occasion to use it!

Ingredients

2 1/4 cups (405g | 14.3oz) semi-sweet chocolate chips
3/4 cup (180g | 6.3oz ) natural creamy peanut butter (I use homemade)
4 cups (120g | 4.3oz) Corn Flakes cereal
1/2 cup (75g | 2.6oz) chopped roasted peanuts (plus more for garnish, if desired)

Instructions

In a large mixing bowl, combine the chocolate chips and peanut butter and place that in the microwave for 1 minute. Allow to rest for 1 minute and then stir for 1 minute. If there are still lumps of unmelted chocolate left, repeat the process but for 30 seconds this time. The chocolate chips should be completely melted and completely combined with the peanut butter, but the mixture should not be allowed to get hot.
Add the Corn Flakes and chopped peanuts and stir until the cereal is completely coated.
Drop the mixture by the tablespoonful (a medium-sized spring-loaded ice cream scoop works wonders for this) onto a 13" x 18" cookie sheet that's been lined with parchment paper or silicon baking mat.
Garnish with a sprinkle of chopped peanuts, if desired.
Send your clusters to the refrigerator until set, about 30 minutes.
Devour at least one right away and keep the rest in an airtight container, either in the refrigerator (where they will become somewhat firm and super crunchy) or the pantry (where they will remain much softer but still divinely crispy).