by Gabi Moskowitz
Prep Time 0:25
Cook Time 0:05
In the spirit of waste-not-want-not, I decided to use up the aging corn flakes that were sitting in my pantry.
I’m not a huge fan of corn flakes in general (though I do like them with bourbon in ice cream), but these easy rice crispy treat stand-ins are addictive (and vegan too!).
Note: if you have other cereal in your pantry, feel free to use it in place. These would be delicious with granola, raisin bran, or even Cap’n Crunch.
- ingredients
- vegetable oil or cooking spray for greasing pan Pantry
- 1/4 cup shredded coconut $2 for 12 oz.
- 1 1/2 cups brown sugar Pantry
- 1/2 cup honey Pantry
- 1 cup peanut butter (creamy or crunchy) Pantry
- 4 cups corn flakes $3 for a 12-oz. box
Total Cost of Ingredients $5
Directions
Lightly grease a 8×8 square pan. Set aside.
Toast coconut in a dry skillet over medium-high heat. Set aside.
In a large pot over medium-high heat, stir together brown sugar, honey, peanut butter and 2 tbsp water until peanut butter melts and mixture begins to bubble. Remove from heat.
Stir in corn flakes and toasted coconut until completely mixed.
Use wet hands to carefully pack warm cornflake mixture into prepared pan.
Allow to cool for 30-60 minutes.
Cut into squares and serve.
Serves 6-8.
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What They're Saying
Tightwad, on Jul 20, 06:56 PM, wrote:
Yum! sounds good! Would be good with choco drizzle on too!
Greg, on Aug 15, 09:41 AM, wrote:
This looks excellent. Awesome site, great idea…