Chocolate & Peanut butter cornflake bars

No cooking necessary! Just three simple layers to this one, and a whole load of delighted faces when they arrive! I adore a fridge cake made from a few common ingredients, and this one is great for throwing together for a change to a baked treat. It’s one of my favourite flavour combinations – chocolate and peanut butter – and the cornflakes give it a wonderful crunch.

Chocolate & Peanut Butter Cornflake Bars



140g cornflakes
50g unsalted butter
200g dark chocolate
2 tbsp golden syrup

220g smooth peanut butter
25g icing sugar

200g dark chocolate


  1. Line an 8 inch square tin with baking paper or reusable liner.
  2. Melt your butter, golden syrup and 200g chocolate in a bowl over a simmering pan of water until they’re melted, mixing to help the process.
  3. Remove the bowl from the heat and add your cornflakes to the bowl. Stir until they’re evenly coated.
  4. Press the cornflakes into an even layer in the tin and chill for 15 minutes.
  5. Pop the peanut butter and icing sugar in a small saucepan and gently heat, stirring until it’s melted and combined.
  6. Pour the peanut butter over the cornflake mix and spread in an even layer.
  7. Chill again for 30 minutes, or until the peanut butter layer has hardened slightly.
  8. Melt 200g chocolate in a bowl over a simmering pan of water.
  9. Pour over the peanut butter layer and spread evenly.
  10. Chill again for 30 minutes, or until hardened.
  11. Remove from the fridge and leave to warm to room temperature before cutting into pieces.



Adapted from Baking Queen 74.


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