These Corn Flake Peanut Butter Chews are made in just ten minutes and are great for school lunches or after-school snacks.  What could be better than a combo of peanut butter and cornflakes!!

I remember watching my mother make these yummy treats when I was a kid. I could never wait to lick the spoon and pan.  Then I couldn’t wait to eat 3 to 4 of them as soon as they were set. I’ve made these quick and easy treats a zillion times over the years and my kids always licked the spoon and pan. These also make a great lunch box or after school snack.

Here’s how I made them…

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I added sugar and corn syrup to a large saucepan and mixed the two together…

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Then I brought the mixture to a bubbling boil over medium heat and removed the pan from the heat…

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I added some peanut butter…

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And mixed it until the mixture was smooth and the peanut butter was blended in…

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Then I added some corn flakes and mixed them into the peanut butter mixture…

And I placed large spoonfuls of the mixture onto parchment paper.  Note:  Do not use wax paper for these cookies.  They will stick and you’ll be eating the paper if you know what I mean.  It’s best to use foil or parchment paper.

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Corn Flake Peanut Butter Chews

★★★★★ 5 from 3 reviews
  • Author: Cindy @ My Country Table
  • Prep Time: 5
  • Cook Time: 5
  • Total Time: 10
  • Yield: 12 1x
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Description

These chewy, cornflake loaded peanut butter chews take 10 minutes to make and are a huge hit with kids and adults.

Ingredients

Units Scale
  • 1 cup sugar
  • 1 cup light corn syrup
  • 1 cup creamy peanut butter
  • 4 cups cornflakes cereal

Instructions

  1. Combine the sugar and corn syrup in a large pan over medium heat. Stir constantly and bring mixture to a bubbling boil and remove from heat.
  2. Add the peanut butter and stir to combine all ingredients. Add the corn flakes and mix until all of the corn flakes are coated with the peanut butter mixture. Drop by heaping tablespoons onto a parchment paper lined baking sheet. The chews will set up after cooling for about ten minutes.
  3. Store in an airtight container with foil or parchment paper between the layers.