- Cooking spray, for the pan
- 1 cup creamy peanut butter
- 1/2 cup sugar
- 1/2 cup light corn syrup
- 2 cups cornflakes
- 1⅓ cups chocolate chips
Line an 8 × 8-inch pan with foil and lightly coat with cooking spray.
In a medium saucepan, heat the peanut butter, sugar, and corn syrup over low heat to melt, 5 to 7 minutes. Add the cornflakes to a plastic bag and crush them with a rolling pin or a heavy glass. Stir into the peanut butter mixture.
Pat into the prepared pan.
Melt the chocolate chips over low heat and spread over the top. Cool until firm, then cut into 16 squares. Store in an airtight container at room temperature for 3 to 5 days.
From just feed me by Jessie James Decker copyright © 2020 by Jessie James Decker. Reprinted by permission of Dey Street, an imprint of HarperCollins publishers.