Ingredients
- 1/2 cup peanut butter
- 1 1/2 cups sweetened condensed milk
- 6 - 8 cups corn flakes
Instructions
- Combine peanut butter and condensed milk in a small saucepan, heat slightly if needed to make a smooth blended beige slurry...
- Crunch manually or use food processor to break up whole corn flakes into a rough rubble.
- Combine wet and dry ingredients and stir to mix well.
- Form teaspoon to tablespoon sized balls onto a lined baking tray, flatten slightly with a fork.
- Bake in a moderate (180°C) oven for about 15 minutes for smaller cookies, they should acquire a burnished golden crust.
Notes
- So, I use GF corn flakes, made from actual corn...
- I use a coconut based vegan sweetened condensed milk which comes in 300-320g cans.
- I use smooth peanut butter because it's easier to cook with and be sure it's combined properly.
- I generally use 6 cups cornflakes, add 1-2 cups salted roasted peanuts, and if needed I add a little more peanut butter to account for the missing milk volume...
- I hate getting my hands sticky whilst cooking, so I will often press the whole mix into a shallow sided cookie tray and press to compact, then slice into muesli bars once cold - using a serrated knife.
- I say it's GF and DF friendly but it's due to my choices, you do you.