Recipe by Jangomango
This is our traditional family snack, much beloved even by people who don't normally like cereal. I have taught this one in numerous cooking classes for teenagers, and none have experienced any "failures", so I think it's fairly easy as long as you don't substitute and mix the honey/butter into the cornflakes well.
Top Review by flirtyfunchick
All I can say is WOW! I was looking around for a dessert after dinner and didn't feel like putting a lot of effort into it - and I really don't like chocolate all that much. This was perfect! I had about 10 oz of Corn Flakes sitting around. I realized (after looking it up) that all of the ingredients were about 1/2 cup. I used 4 tbsp. of Splenda/Sugar mix, but kept everything else the same. I have roughly 12 full muffin size foil cups full. These are just sweet enough for my sweet tooth, SUPER easy to make, and totally delicious! Thank you for sharing!!
- 4 ounces honey
- 4 ounces butter (not oil, not margarine)
- 4 ounces sugar
- 1 (18 ounce) packagekellog corn flakes (the name brand - not a substitute)
Directions See How It's Made
- Prepare two sheet pans of foil muffin cups (patty pans).
- Separate the paper liners from the foil.
- Pour the entire contents of corn flake package into a very large bowl.
- Set oven to 350* F.
- In a small saucepan, melt the honey, butter and sugar on medium heat.
- Do not let it boil: you only want a warm liquid.
- Pour onto the corn flakes.
- Mix well with a spatula.
- Really, really well.
- You mix and mix until every one is coated, about 10 minutes.
- Lots of little hands can help.
- The raw mixture is pretty yummy too.
- Over-fill each foil cup.
- Set touching each other on the tray.
- Bake for about 12-15 minutes, or until the cornflakes are JUST starting to colour.
- It will depend on your oven and where your trays are.
- If you prefer them less crunchy, take them out a couple of minutes early.