These chewy, sticky little bites of candy-like goodness come together in just 20 minutes with four pantry staples-cornflake cereal, peanut butter (don't even think about using the natural stuff in this recipe!), corn syrup, and white sugar. Boiled up on the stove for seven minutes, then scooped into sweet little balls to set on the counter, they're the perfect treat when you're craving something quick and easy (and no chocolate is used here). Betcha can't eat just one!
Y'all - don't we all love an easy dessert? Something you can whip up on a moments notice if need be - recipes like 6 ingredient marshmallow popcorn balls. Just a few simple ingredients and less than 30 minutes - it's a win for everyone!
Adapted from one of the most popular recipes at FSS, rice krispie peanut butter balls, these peanut butter cereal balls are a similar rendition but made with cornflake cereal instead. Let me show you how easy it is to make these quickly at home - just in time for your friends to come over (or let's be honest, because you're craving something sweet and need it now 😉 )
Reader Review
⭐️⭐️⭐️⭐️⭐️
"These are so good. Reminds me of the ones I would eat many, many years ago. Your recipe is great...I so appreciate the time and effort you put into it. Your 7 minute tip takes the guess work out! Thank you!"
- Aimee
It took me several times making this corn flake peanut butter balls recipe to actually get it right. Just like my no bake cookies, I discovered there is a precise cooking time. Easy recipes like these can be tricky. If you don't cook long enough and they don't set up - bubble too long (aka boil), then they turn out rock hard! So after many failed attempts, I figured out that 7 minutes was the precise cooking time for perfect results.
⭐️ PRO TIP ⭐️ - This is a very thick mixture so it isn't going to come to a full boil. These "bubbles" are more like "plops" coming up in the middle. Just know what you are looking for in this.
Recipe
Chewy Cornflake Peanut Butter Balls
- Total Time: 20 minutes
- Yield: 40 1x
Description
These chewy, sticky little bites of candy-like goodness come together in just 20 minutes with four pantry staples-cornflake cereal, peanut butter (don't even think about using the natural stuff in this recipe!), corn syrup, and white sugar. Boiled up on the stove for seven minutes, then scooped into sweet little balls to set on the counter, they're the perfect treat when you're craving something quick and easy (and no chocolate is used here). Betcha can't eat just one!
Ingredients
- 1 Cup Sugar
- 1 Cup Peanut Butter - creamy
- 1 Cup Corn Syrup
- 6 Cups Cornflake Cereal
Instructions
- To a medium size pan, add the sugar, peanut butter, and corn syrup. Place on the stove and turn on medium heat.
- Start a timer for 7 minutes. During that 7 minutes, stirring often. Around 5 minutes everything should be melted together, the sugar dissolved, and tiny bubbles will start to pop up.
- Once the 7 minutes is up and you can see bubbles in the middle of your pan, remove from the heat and add in the cornflakes.
- Stir until well combined and the peanut butter mixture coats over all the cornflakes.
- Using a cookie scoop, scoop out balls onto wax or parchment paper.
- Once you have scooped all the balls, either spray your hands with non-stick cooking spray or wear disposable kitchen gloves, form the balls you just scooped into tighter round balls with your hands. You will have some time to do this while the peanut butter balls are still warm. Pack the balls tightly and then let them cool.
- Once they have cooled and set, enjoy!
Notes
- Store these in an air-tight container or bag for 4-5 days. This will help keep them fresh and soft longer.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 ball
- Calories: 97
- Sugar: 12.6 g
- Sodium: 63.4 mg
- Fat: 3.3 g
- Carbohydrates: 16.5 g
- Fiber: 0.5 g
- Protein: 1.7 g
- Cholesterol: 0 mg
Can you freeze?
Absolutely! Just store them in a freezer safe ziptop bag and remove as much air as possible. Store in the freezer for 6-9 months. I would make sure to thaw completely at room temp before eating because they will be really hard snd you don't want to crack a tooth! Just leave them on the counter overnight to thaw. Hope this helps!
These are so good. Reminds me of the ones I would eat many, many years ago. Your recipe is great...I so appreciate the time and effort you put into it. Your 7 minute tip takes the guess work out! Thank you!
Oh I am so glad you liked these and thought it was helpful - thank you for saying that! It's such a good recipe, but definitely took some trial and error to nail down for it to turn out right each time. Thank you so much Aimee!