Peanut Butter Cornflake Marshmallow Treats
These peanut butter cornflake marshmallow treats are squidy, nutty & packed full of flavour. They're easy to make & you'll only need 5 ingredients.
Servings: 12 Portions
Equipment
- 8" Square Baking Tin
- Large Saucepan
- Baking Trays
- Blowtorch
Ingredients
- 200 g Cornflakes
- 400 g Marshmallows
- 120 g Unsalted Butter
- 150 g Smooth Peanut Butter
- Sea Salt
Instructions
- Preheat an oven to 170°c/150°c fan (338°f/302°f).
- Grease & line an 8" square baking tin with baking parchment. Lightly grease the parchment as well (with oil or butter). Set this aside for now.
- Place the cornflakes onto a large baking tray then bake in the preheated oven for 6-8 minutes, until well toasted.Make sure not to overcrowd the baking tray with cornflakes. You may have to use two trays & cook the cereal in batches.
- Line another baking tray with foil then place the marshmallows on top in a single layer, making sure that none of them are stuck together. Toast each marshmallow with a blowtorch, until well browned.If you haven't got a blowtorch, you can toast the marshmallows under a grill/broiler.
- Next, chop the butter into evenly sized pieces then place into a large saucepan. Set over a medium heat & cook, stirring regularly until the butter is brown & smells nutty. This will take 3-4 minutes.
- Take the pan of butter off the heat & immediately add in the peanut butter & toasted marshmallows. Stir with a rubber spatula, until the marshmallows are just melted (the residual heat from the butter will melt the marshmallows).
- Stir the toasted cornflakes into the marshmallow mix, making sure that every piece of cereal is coated then tip into the prepared baking tin. Using a palette knife (or the back of a spatula), lightly press the mixture into the tin.Make sure not to press the mixture down too firmly, as this will cause it to set too hard.
- Sprinkle a pinch of sea salt over the top of the cornflakes then leave to cool to room temperature (this will take at least an hour) before cutting into portions.
Notes
1. To Cook In An Aga – Toast the cornflakes in the baking oven, on the bottom set of runners. If you need to toast them in batches, cook them one tray at a time. To brown the butter, use the boiling plate.
2. Cornflakes - Kellogs's cornflakes are best for these marshmallow treats. Make sure not to use stale cereal as they won't be as crisp.
3. Marshmallows - Make sure not to use mini marshmallows as this will make toasting them difficult. Regular sized marshmallows are best but jumbo would work as well.
4. Peanut Butter - I'd recommend using a good quality, smooth peanut butter. I like Skippy peanut butter but other brands will work as well.
5. Storage - Once portioned, cornflake treats should be kept in an airtight container & are best eaten within 3 days.