Turn this cereal staple into the sweet treat of your dreams— sans oven!
- Prep time 15 minutes
- Total time 4 hours & 30 minutes
Ingredients
Method
Line 8-inch square cake pan with parchment paper, leaving overhang on all sides; set aside.
In large microwaveable measuring cup, combine peanut butter, butter and syrup. Microwave on high until butter has softened, 30 to 40 seconds. Stir until butter is completely melted and mixture is smooth. Pour into large bowl; stir in cereal until well combined.
Scrape into prepared cake pan; press mixture firmly into bottom of pan. Refrigerate for at least 2 hours.
Place chocolate and coconut oil in large microwaveable measuring cup; microwave on high in 30-second increments, stirring after each, until chocolate is melted and smooth. Pour into pan over corn flake mixture, smoothing top with spatula. Freeze for at least 2 hours before cutting into squares. (Make-ahead: Can be stored in airtight container and refrigerated for up to 2 weeks or frozen for up to 3 months.)
Nutritional facts Per serving: about
- Iron 5.3 mg
- Fibre 4 g
- Sodium 285 mg
- Sugars 30 g
- Protein 9 g
- Calories 500
- Total fat 31 g
- Cholesterol 20 mg
- Saturated fat 13 g
- Total carbohydrate 47 g
