Wednesday, July 6, 2011
Chewy, crispy, crunchy base topped with a thin layer of chocolate and crowned with pillowy marshmallows. The peanut butter flavor is subtle but excellent.The special ingredient here is cornflakes for crunch. No need to turn your oven on for these, so feel free to make them even on a hot and sunny day. Just pop them in the fridge to set the chocolate at the end. 1/2 cup sugar 1/2 cup brown sugar 1 cup corn syrup 1 cup peanut butter 6 cup corn flakes 1 cup semi-sweet chocolate chips 1 1/2 cups mini marshmallows In medium pot mix sugar, brown sugar and syrup over medium-low heat. Bring to a boil and cook 1 minute. Take off the heat and add peanut butter. Stir well. Measure the corn flakes into a large bowl. Add the sugar mixture and mix. Press firmly into a 9" x 13" greased pan. Melt chips in double boiler and pour over the pressed mixture. Sprinkle evenly with mini marshmallows and press down gently to adhere to the chocolate.