My daughter Bea was off preschool poorly yesterday and I felt awful too, so it was a tough morning. We did jigsaws, read books, watched telly – then I made these. She did participate, for a while anyway, but mainly I made them – isn’t that always the way? Anyway, it killed 10 minutes.
They are so easy and simple, and with no cooking involved they are perfect for making with kids – if you can keep their interest! Also, I haven’t added up the calorie count or anything, but they are quite small and given that peanut butter is a healthy wholefood… and Nutella is made with nuts too… and also cornflakes have added vitamins in them – then we can TOTALLY call these a healthy snack, right??
They never get totally hard and crunchy on chilling, but I quite like that… they make a nice change to straight up chocolate cornflake cakes.
Prep time: 10 minutes
Chill time: about 5 hours
Total time (excluding chilling time): 10 minutes
5 tablespoons of Nutella
5 tablespoons of peanut butter, crunchy or smooth (or a mix of the two)
A pinch of salt
- Melt the Nutella and peanut butter over a pan of simmering water, stirring to combine.
- Add a pinch of salt and mix unto the cornflakes.
- Put into little paper cases and refrigerate on a cake tray.