No Bake Peanut Butter Cornflake Chocolate Tiffin Recipes

CHOCOLATE PEANUT BUTTER CORNFLAKE COOKIES

Steps:

• Combine chocolate chips and peanut butter in a saucepan over low heat; cook and stir until melted, 2 to 3 minutes. Stir in cornflakes until coated.
• Drop spoonfuls of the cornflake mixture onto a baking sheet lined with waxed paper. Chill in the refrigerator until cool, about 30 minutes.

NO-BAKE CHOCOLATE, PEANUT BUTTER, CORN FLAKE BARS

Steps:

• Heat peanut butter, sugar and corn syrup over low heat to melt. Stir in cereal.
• Pat into a 8x8 lightly greased pan. (I line my pan with foil and then lightly spray it. When it is time to cut them, the foil lifts right out.).
• Melt chocolate chips over low heat or in the microwave and spread over top. Cool until firm.

NO BAKE PEANUT BUTTER & CORNFLAKE CHOCOLATE TIFFIN

Steps:

• Line a square brownie pan with non-stick baking paper or foil backed greaseproof paper.
• Whizz up biscuits and cornflakes in a food processor or pop them in a large freezer bag and crush them with a rolling pin. Leave a bit of texture, you don't want it to be too fine.
• Melt the dark chocolate in a bain marie (a bowl over simmering water, making sure the bottom of the bowl doesn't touch the water, as the chocolate will seize) with the peanut butter.
• In a large bowl mix together the biscuit mixture and melted chocolate together until well mixed, then press into the lined brownie pan. Chill in the fridge.
• Melt the second batch of chocolate (as above) and spread over the tiffin base and chill.
• Once set cut into bars or squares and serve.
• Will keep in the fridge in an airtight container for a week.
• Enjoy!