If you love the classic combo of chocolate + peanut butter, you’re going to be obsessed with these Chocolate Peanut Butter Cornflake Bites. They’re a quick no-bake treat made with a creamy peanut butter base, mixed with crunchy cornflakes, then dipped in melted chocolate for a satisfying snap.
Ingredients (About 10–14 bites)
For the cornflake bites
- 1 cup (250 g) smooth peanut butter
- 3 tablespoons maple syrup (or honey if not vegan)
- 2 tablespoons coconut oil (optional but helps if peanut butter is thick)
- 1/2 teaspoon vanilla extract (optional)
- Pinch of salt
- 3 cups (about 90–100 g) cornflakes
For the chocolate coating
- 200 g dark chocolate (or semi-sweet)
- 1 teaspoon coconut oil (optional, for a smoother coating)
Step-by-step Instructions
Step 1: Prepare your tray
Line a plate or baking tray with parchment paper.
If you have silicone mini muffin molds, they work perfectly too.
Step 2: Melt the peanut butter mixture
In a small saucepan over low heat, add:
- peanut butter
- maple syrup
- coconut oil (if using)
- salt
Stir gently until everything is smooth and glossy. Do not overheat—just warm enough to mix easily.
Turn off the heat and stir in vanilla (if using).
Step 3: Add the cornflakes
Place the cornflakes in a large bowl.
Pour the warm peanut butter mixture over the cornflakes.
Using a spatula, fold gently until the cornflakes are evenly coated (try not to crush them too much—keep that crunch!).
Step 4: Shape the bites
Scoop spoonfuls of the mixture and form small clusters on the parchment-lined tray.
Press lightly so they hold together.
Step 5: Freeze to firm up
Place the tray in the freezer for about 1–2 hours, until the bites feel solid and set.
Step 6: Melt the chocolate
Chop the chocolate and melt it using:
- microwave (20–30 seconds at a time, stirring between rounds), or
- a heatproof bowl over gently simmering water
Stir in 1 teaspoon coconut oil if you want a thinner, shinier coating.
Step 7: Dip and coat
Remove the bites from the freezer.
Dip each bite into the melted chocolate (fully or halfway), then place it back onto the parchment paper.
Step 8: Set the chocolate
Put the bites in the fridge for 15–30 minutes until the chocolate hardens.
Storage
- Fridge: 5–7 days in an airtight container
- Freezer: up to 2–3 months
Tip: If frozen, let them sit 5 minutes at room temperature before eating for the best texture.
Easy Variations
- Nut-free: use sunflower seed butter or tahini
- Extra crunch: mix in chopped peanuts or puffed rice
- Fancy finish: sprinkle flaky sea salt on top before the chocolate sets