Cornflake Honey Slice Recipes

EASY CORNFLAKE PEANUT BUTTER BARS (VEGAN, GLUTEN FREE)

Steps:

• Line an 8 x 8 pan with parchment paper and set aside.
• Add your corn flake cereal into a large mixing bowl and set aside.
• In a microwave safe bowl or stovetop, melt your peanut butter with pure maple syrup. Pour over the corn flakes and mix until fully combined. For ultra gooey corn flake crunch bars, add an extra tablespoon or two or maple syrup.
• Pour mixture into the lined pan and lightly wet your hands. Press bars firmly into place and refrigerate for at least 30 minutes, or until firm. Cut into bars.

HONEY CORNFLAKE CRUNCH COOKIES

Steps:

• Preheat Oven to 165C (330F)
• Melt the butter, sugar and honey together in a large bowl (for the microwave) or pan for stove top, stirring often and allow to cool.
• Add the flour and baking soda (you can sift - I don't!) and stir well
• Add the cornflakes and mix until completely combined.
• The mixture will be a little sticky, but roll into Tablespoon sized balls and spread onto tray, I used two trays as this makes a large batch
• Bake for 10-12 minutes until cookies appear golden, they will still be soft to touch at this point.
• Allow to cool on the tray for 5 minutes then remove to a wire rack to cool completely.
• Store in an airtight container for up to 5 days.

CORNFLAKE HONEY SLICE

Steps:

• Lightly grease a 19cm x 29cm lamington pan. Preheat oven 180°C (160°C fan-forced).
• Combine cornflakes, oats, coconut and sugar in bowl. Melt butter in saucepan, add honey, stir into dry ingredients. Spread into prepared pan. Bake for about 20 minutes. Stand 15 minutes before cutting, cool in pan.

CORNFLAKE SLICE

Steps:

• Combine the butter and marshmallows in a medium saucepan. Cook over medium heat, stirring occasionally, until melted. Stir in the toasted almonds and cornflakes. Press into a 9x13 inch baking pan and let sit for 1/2 hour. Cut into squares and enjoy!