Ingredients
Equipment
Method
Instructions
- Start by gathering all your ingredients on the counter. This ensures you have everything you need and makes the process smoother.
- In a medium mixing bowl, combine the Karo syrup, peanut butter, and sugar. Stir these ingredients together until they are well mixed and smooth.
- Gently fold the corn flakes into the peanut butter mixture. Be careful not to crush the flakes; you want to keep that delightful crunch.
- In a double boiler or microwave-safe bowl, melt 2 cups of semi-sweet chocolate chips. If using the microwave, heat in 30-second intervals, stirring in between until smooth.
- Line your muffin tin with silicone muffin cups or cupcake liners. Spoon a small amount of melted chocolate into each cup, coating the bottom and sides.
- Take the corn flake mixture and press it gently into the chocolate-coated cups, filling them about three-quarters full.
- Drizzle the remaining melted chocolate over the filled cups, ensuring they are completely sealed.
- Place the muffin tin in the refrigerator for about 30 minutes or until the chocolate is firm. Once set, gently remove the cups from the liners.
Notes
- For a festive twist, add crushed peppermint candies during the holidays.
- Try almond butter or sunflower seed butter for different flavors.
- Mix in dried fruits or mini marshmallows for extra texture.