Honey Nut Cornflake & Peanut Butter Fudge Bars

June 2, 2018

Honey nut cornflakes. Peanut butter. (And a little bit of chocolate). These bars are basically breakfast. I won't tell if you won't. 

 

If you're a peanut butter lover, this is a recipe you'll definitely want to add to your go-to list of irresistible peanut butter recipes. Similar to a millionaire's shortbread but less time-consuming, less tricky to make and not as sickly sweet, these Honey Nut Cornflake & Peanut Butter Fudge Bars will not last long.

 

 

Utensils: 22cm square tin (or similar-sized tin), baking paper, food processor or freezer bag and rolling pin (to bash the biscuits with), large mixing bowl, saucepan, sieve, hand whisk, heatproof bowl, wooden spoon. 

 

Top Tip: Best made when as few other people are in the house as possible, because you will want to eat them all. 

INGREDIENTS

 

Cornflake Base

125g unsalted butter, melted

100g plain or chocolate hobnobs (or similar biscuit)

225g honey nut cornflakes 

2 tablespoons clear runny honey

 

Peanut Butter Fudge

110g unsalted butter

250g soft light brown sugar

125ml whole milk

150g icing sugar

225g smooth peanut butter (I used peanut butter with no added sugar)

 

Chocolate Ganache Topping & Decoration

150g dark chocolate, chopped into small pieces

1 tablespoon soft light brown sugar

100ml double cream

1 handful peanuts, roughly chopped

1 handful white chocolate chips

1 handful honey nut corn flakes, lightly crushed

 

Makes:​ Approx. 16 bars

METHOD

 

1. Make the cornflake base: Pre-heat the oven to 200°C (180°C fan) and grease and line a 22cm square tin (or similar-sized tin) with baking paper. Place the biscuits into the bowl of a food processor and blitz until the biscuits have turned into fine crumbs. If you don't have a food processor, place the biscuits into a freezer bag, seal the top and bash the biscuits with a rolling pin until you have fine crumbs. 

 

2. Empty the biscuit crumbs into a larger mixing bowl and stir in the melted butter and honey. Add the cornflakes to the bowl and stir, crushing the flakes slightly. Press the mixture into the base of your prepared tin using the back of a spoon or a potato masher to create a firm, flat base. Bake the base for 10 minutes in your pre-heated oven and then leave to cool.

 

3. Make the peanut butter fudge: Melt the butter in a saucepan over a medium heat, then stir in the soft light brown sugar and milk. Carefully bring the mixture to a hard, rolling boil (be careful, the sugar will be very hot), and boil for 2 minutes.

 

4. After 2 minutes of boiling take the mixture off the heat and stir in the smooth peanut butter. Finally, sift in the icing sugar using a sieve and beat with a hand whisk until smooth. Pour the fudge over the cornflake base and leave to cool before placing in the fridge to set for at least 1 hour before adding the chocolate topping. 

 

5. Make the chocolate ganache topping: Place the chopped chocolate in a heatproof bowl and set to one side. Heat the double cream and soft light brown sugar in a saucepan over a medium heat until the cream beings to boil, stirring frequently to ensure the cream doesn't burn. When the cream begins to boil remove from the heat and pour over the chocolate. Allow to sit for 1 minute before beating the mixture with a wooden spoon or hand whisk until smooth.

 

6. Pour the chocolate ganache over the set peanut butter fudge and allow to cool for about 10 minutes before decorating the top with scattered handfuls of crushed cornflakes, chopped peanuts and white chocolate chips. Then, place the bars back in the fridge for at least 2 hours to allow them to set fully before cutting into bars. 

 

7. Eat them all. You think I'm joking but if you're a serious peanut butter lover, your self-control will be compromised. I'm sorry (not sorry). 

 

Storage: Store in an airtight container in the fridge for up to 4 days.

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