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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.
you said that there was more there use white choc and mint i just need to know the chips and marshmallow and cornflakes to do that one to because i would to made me than on one thank you
i am going to make these this weekend but would like to know about the choc chip and marshmallow how and of them please let me know thank you
There aren’t any marshmallows in this recipe, just peanut butter and butterscotch!
These are awesome! They somewhat remind me of the winner (or one of the finalists?) of the Bake-Off a few years ago, in a good way!
Dude. I am *with* you. I see parents who seem MORE invested in their kids’ activities than the kid itself and I can’t even wrap my brain around it. Huge props to you for letting Jorden’s thing be JORDEN’S thing. And Phi’s book. YES! Love it so much!! You HAVE to make the PB cookies in there. They are to die for!
Hey Dorthy,
great rendition of things from back in my day, the hay stack cookies made with chow mein noodles and too we did the ceareal thing as well. So it is a great but not new recipe but always good to share for those that have not been around tbe barn as many times as I have. Really enjoy your site. It is creative and fun. Have a wonderful day.
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