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When you don’t have a lot of time but want a sweet treat, you need No Bake Cornflake Candy: with only 3 ingredients these Butterscotch Peanut Butter Cornflake Clusters are easy, fast, and so delicious. No oven needed for this no bake recipe!
Easiest Ever Cornflake Candy
When you’re super busy you want a fast recipe – and this is it: cornflake clusters. These are a classic Grandma-made-it recipe with just 3 ingredients! They’re a great addition to Christmas cookie platters and they’re so simple the kids can help you make them. They’re easy no bake treats with a crunchy and sweet texture and the perfect flavor of peanut butter and butterscotch! We’ve been making peanut butter cornflake cookies for years – and they’re always a hit.
Ingredients Needed
- Peanut Butter – Be sure to use a no-stir peanut butter (not natural)
- Butterscotch Chips – You can also use chocolate chips or white chocolate chips.
- Cornflakes – Be sure to get unsweetened cereal.
How to make Cornflake Candy
- Add butterscotch chips and creamy peanut butter to a large microwave safe bowl.
- Heat until melted, then stir corn flakes into peanut butter mixture.
- Drop by rounded tablespoonfuls onto a cookie sheet lined with wax paper or parchment paper.
Tip From Dorothy
Expert Tips
- You can also melt the butterscotch with the peanut butter in a large saucepan over medium high heat. Stir constantly until melted.
- Feel free to add chopped peanuts for some extra crunch.
- Want to make these even prettier? Drizzle with melted chocolate after they set.
- Use a cookies scoop to scoop your clusters so they’re all the same size.
- Store in an airtight container for up to 3 weeks in the refrigerator.
FAQs
You can use gluten free cornflakes if you want to.
Butterscotch Peanut Butter Cornflake Clusters Recipe
Recipe Video
Ingredients
- 1 (11-ounce) bag (311g) butterscotch chips
- ¼ cup (67g) creamy peanut butter
- 4 cups (112g) cornflakes
Instructions
- Line two baking sheets with parchment paper or wax paper.
- Place butterscotch chips and peanut butter in a large microwave safe bowl and heat for 30 seconds on high. Stir, repeating as needed in 30 second increments, until melted and smooth.
- Carefully stir in the cornflakes until they are coated with the butterscotch mixture.
- Scoop 1 or 2-tablespoon sized scoops of the mixture onto the prepared cookie sheets. Chill to set the clusters, then transfer for a tin or serving plate and enjoy.
Recipe Notes
- Swap chocolate chips or white chocolate chips for the butterscotch if you prefer.
- Store in an airtight container for up to 3 weeks.
These are similar in execution to a family recipe we call tingle stacks. It’s butterscotch chips and crunchy chow mien noodles. I’m excited to try many variations of this this year!
Yum! Not only are they easy but cornflake cookies are SOOO good!! A classic recipe, and for good reason!!
These remind me of one of my Grandma’s recipes called Special K Bars. Only those involve corn syrup and and more ingredients but I bet the taste is similar. And how I LOVE the combo of PB + Butterscotch, great call on that one! These are my kind of dessert!
I want to make those too!
Oh my goodness, this post is absolutely amazing! Thank you SO MUCH for sharing about my cookbook, these cookies are absolutely one of my faves! Every year around the holidays I make them for cookie trays because they’re so easy!!
I totally love your story about your parenting style with activities, totally want to be that type of mom one day! You rock, and thank you again so much for this post, you totally made my day 🙂
Thank you for the honor of testing it out! LOVE all the recipes!
I mean, maybe it’s a first world problem, but who schedules a showcase over winter break? That’s a sacred LEAVEMEALONE time. Don’t they get it?! Does dance just set out to torture people?
You’d better get some therapy via these clusters. They have healing properties!
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