Peanut Butter Cornflakes Squares

These no-bake peanut butter squares are the kind of thing that disappears from a potluck table in minutes. Brown sugar, corn syrup, and peanut butter boiled together into a sticky coating, then poured over cornflakes, wheat germ, and whole peanuts. Pressed into a pan and cut into squares once cool. Done.

The built-in texture control is what makes this recipe clever. Boil the syrup for 1 minute and you get chewy, slightly soft squares. Boil for 2 to 3 minutes and the extra evaporation yields a crisper, more candy-like bar. Same recipe, two different results depending on what you’re after.

Wheat germ mixed in with the cornflakes adds a toasty, slightly nutty flavor and extra nutrition without changing the texture. You won’t taste it distinctly, but it gives the squares a more complex flavor than plain cornflakes alone.

Kitchen Tips

• Work fast once the syrup is poured over the cereal mixture. It sets quickly and becomes impossible to press evenly once it cools.
• Grease the pan well. These stick aggressively to ungreased surfaces.
• Press firmly and evenly with a greased spatula or the back of a greased spoon. Loose pressing means crumbly squares.
• Let them cool completely before cutting. Warm squares bend and tear instead of slicing cleanly.

Variations

• Drizzle melted chocolate over the top of the cooled squares for a chocolate-peanut butter combination.
• Swap cornflakes for Rice Krispies for a lighter, crispier base.
• Add ½ cup of mini chocolate chips while mixing. They’ll partially melt from the hot syrup and create chocolate streaks.