Ready for a slice of chocolate peanut butter cornflake slice? As you can see, my healthy eating post-holiday is going well! It was definitely time for a treat.
No baking needed, just some time to chill the layers, and you can help yourself to a slice of this.
You don’t need any fancy equipment, just a tray of some kind to make it in (I used a loaf tin) and bowls for melting and stirring.
A yummy treat for the kids before they go back to school perhaps? Or for yourself if you are anything like me. It isn’t difficult, it is just full of chocolate peanut butter goodness.
Start with a layer of cornflakes and chocolate as if you were making chocolate cornflake cakes. Let it chill in the fridge.
Top with a layer of peanut butter – sweetened up a little of course! Allow to set again, then top with melted dark chocolate.
And there you have it, a whole lot of yumminess you need to slice up straight away and share out.
Baking is fun but no-bakes are great for when you want something simple. it is rich and indulgent but just so easy and straightforward.
Bite through the top layer of chocolate to the creamy peanut butter beneath, and then reach the chewy cornflake layer at the bottom. A load of textures and a load of calories, clearly!
I just love the rich colour of the peanut butter. That creamy layer just makes this cornflake slice a bit more exciting!
Keep it in the fridge if it is warm weather to keep it at its best. See if you can stop at one slice. I find that a bit of a challenge.
Get the recipe below. Check out my cake archives for more indulgence, including a few other No-Bake recipes (such as fudge!).
I’m just going to try and stop myself eating another slice, wish me luck.
Pin my chocolate peanut butter cornflake slice for later!!
Chocolate Peanut Butter Cornflake Slice
Ingredients
- 120 g cornflakes
- 180 g dark chocolate I used 51%
- 50 g golden syrup
- 220 g smooth peanut butter
- 25 g icing sugar
- 180 g dark chocolate
Instructions
- Mix together the first 180 g of chocolate and golden syrup. Melt together gently. Place the cornflakes in a large bowl and pour the melted chocolate/syrup over them. Mix to combine thoroughtly.
- Spread the cornflakes in the base of a large loaf tin (lined). Press down well to form a solid base layer. Chill in fridge until set.
- Gently heat the peanut butter in a bowl (I used the microwave, 1 minute at 600 W) and stir in the icing sugar. Pour it over the chilled chocolate cornflake mixture and spread evenly to form the second layer. Chill in fridge.
- Melt the second lot of chocolate and pour over the chilled peanut butter/cornflake slice. Spread evenly. Chill in fridge until set. Cut into slices to serve.
Sending this over to We Should Cocoa with Choclette from Tin and Thyme, check it out for lots of recipes using chocolate.
Deborah Williamson says
I found the chocolate and golden syrup clumped before coating the cornflakes, (wasted 2 bars of chocolate doing this) I added 50g of butter and no more issues.
bakingqueen74 says
Yes you need to make sure they are the same temperature otherwise seizing can occur like that. A good fix for seizing is a little milk and stirring until it goes glossy again.
Sian says
Could I use crunchy peanut butter instead please? I do like my nuts
bakingqueen74 says
Sure! Let me know it you enjoy it.
Janie says
What is golden syrup?
bakingqueen74 says
its an ingredient used in the UK, sugar based. If you let me know where you are based I would be happy to look up an alternative for you!
deb says
i think it’s equivalent to corn syrup
Isabelle says
Looks yummy but would it work with milk chocolate do you think
bakingqueen74 says
yes that would work too, just a simple switch
Gaby says
Can I used honey instead?
bakingqueen74 says
Not sure which ingredient you wanted to replace with honey? if it is the golden syrup then I’d say honey wouldn’t have the same effect which is to help the finished slice harden, and is also not as sweet. Corn syrup is the USA option, though that also has a different flavour (much milder) and texture.
Kathryn says
Maple syrup. Of course! Healthier version.
Gaby says
How I convert this gr into a cup?
bakingqueen74 says
Hi Gaby there is a link US Measurements in blue below the list of ingredients, click that and you will see the cup measurements.
Emma says
Love the recipe – although I forgot the icing sugar. Does this matter?
bakingqueen74 says
No the peanut butter just won’t be sweetened but there isn’t much icing sugar anyway so it won’t be too different. Hope you enjoy it!
Ina says
Could you convert the recipe to English measurements?
bakingqueen74 says
These are English measurements Ina, I’m English!
Jenny says
Could you use maple syrup in place of golden syrup?
bakingqueen74 says
Ooh I don’t know Jenny if that would work. Golden syrup helps the chocolate to harden and I’m not sure if maple would do the same.
Laura says
Can you make with other cereal
bakingqueen74 says
I don’t see why not, rice krispies might work well too!
Corina Blum says
Oh yum this looks so tempting! I would definitely enjoy it. I just love how full of peanut butter and chocolate it is.
Janice says
This looks so delicious, such great flavours and textures, pinning for later.
bakingqueen74 says
Thanks very much Janice, haven’t baked with chocolate for ages and this was the result!
Choclette says
Oh my, these look amazing Lucy. Chocolate and peanut butter are a match made in heaven and chocolate cornflake cakes are one of my favourites. What a fantastic combination.
bakingqueen74 says
Thanks Choclette, they are disappearing fast here!