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Chocolate PB Cornflake Bites

Incredibly crunchy and gooey no-bake treats featuring a peanut butter cornflake center completely coated in a snappy dark chocolate shell with a touch of sea salt.
Print Recipe
Prep Time 15 minutes
Total Time 45 minutes
Servings: 14 bites
Course: Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Cornflake Center
  • 3 cups classic cornflakes cereal lightly crushed
  • 1 cup creamy peanut butter commercial brand preferred
  • 0.33 cup maple syrup or honey
  • 1 tsp vanilla extract
  • 1 pinch fine salt
Chocolate Coating
  • 1.5 cups dark chocolate chips
  • 1 tbsp coconut oil refined
  • 1 pinch flaky sea salt for topping

Equipment

  • Mixing bowls
  • Microwave
  • Baking sheet
  • Parchment paper

Method
 

  1. In a large bowl, lightly crush the cornflakes with your hands so the flakes are smaller but not turned to dust.
  2. In a microwave-safe bowl, gently heat the peanut butter and maple syrup until warm and easily stirrable (about 30 seconds). Whisk in the vanilla and fine salt.
  3. Pour the warm peanut butter mixture over the crushed cornflakes and fold gently until every flake is coated.
  4. Using a spoon or scoop, tightly pack the mixture into 2-tablespoon sized discs or balls and place them on a parchment-lined baking sheet.
  5. Freeze the baking sheet for 15-20 minutes until the centers are completely firm.
  6. Melt the dark chocolate chips and coconut oil in the microwave in 30-second increments, stirring until smooth.
  7. Dip each frozen cornflake bite into the melted chocolate, tapping off excess, and return to the parchment paper. Immediately sprinkle with flaky sea salt.
  8. Refrigerate for 20-30 minutes until the chocolate shell is completely set. Serve cold.

Notes

Store in an airtight container in the refrigerator for up to 2 weeks, or in the freezer for up to 3 months. Do not leave at room temperature for extended periods.