Prep 20 mins
Cook 0 mins
Chewy, peanut-buttery, not too sweet, and very addictive! This is a childhood favorite (I was a child in the 70's), and I'm surprised not to find the recipe anywhere online. I would have thought it as common as the chocolate oatmeal no-bake cookies that are everywhere, with many variations. K-Lusters get rave reviews from everyone who tries them, and are great to make in the summer when you don't want to turn on the oven. (I grew up in a tropical climate, and this was often our reason for making them!) The recipe would also be good to take on a camping trip--you could stir up a batch in the afternoon and thrill everyone around the campfire that evening! My recipe is from a community cookbook published by missionary wives in the Philippines, but I've always assumed the name came from "Special K' or was on a Kellogg's corn flakes box. That's just a guess, however, since I haven't learned anything from my online research.
- 118.29 ml sugar
- 118.29 ml light corn syrup
- 177.44 ml peanut butter
- 4.92 ml vanilla
- 946.36 ml corn flakes
- Combine sugar and corn syrup in a large saucepan, then bring to a boil over medium heat, stirring constantly.
- Remove from heat and stir in peanut butter and vanilla.
- Add the corn flakes and stir until mixture is well combined.
- Drop rounded tablespoonfuls onto waxed paper or a buttered cookie sheet, pressing together a bit with your fingers if necessary. Let cookies cool at room temperature until firm.
- Alternatively, you may press the mixture into a buttered 8 or 9 inch square pan, and cut into squares when cool.