Best 3 Corn Flake Jumbles Recipes
Indulge in the delightful Corn Flake Jumbles, a timeless classic with a modern twist. These bite-sized treats are a perfect blend of sweet and crispy, combining the nostalgic charm of corn flakes with the richness of butter, sugar, and golden syrup. Dive into a delectable journey with three irresistible variations: the Original Corn Flake Jumbles, the Chocolate Corn Flake Jumbles, and the Coconut Corn Flake Jumbles. Each recipe offers a unique flavor profile, catering to diverse preferences.
Original Corn Flake Jumbles: Experience the classic flavor of corn flakes elevated with the perfect balance of sweetness and crunch. These jumbles are a true delight, capturing the essence of childhood memories.
Chocolate Corn Flake Jumbles: Embark on a chocolate lover's paradise with these decadent treats. Rich cocoa powder and chocolate chips transform the jumbles into miniature chocolate explosions, sure to satisfy any sweet tooth.
Coconut Corn Flake Jumbles: Escape to a tropical haven with the Coconut Corn Flake Jumbles. Toasted coconut flakes add a delightful tropical twist to the classic recipe, creating a symphony of flavors that will transport you to a sunny beach.
CORN FLAKE JUMBLES
Number Of Ingredients 12
Steps:
- 1. Stir together flour, baking powder, soda and salt. Set aside.2. In medium mixing bowl, beat margarine and sugar until thoroughly combined. Add egg, vanilla and milk. Beat well. Add flour mixture, mixing until combined. Stir in walnuts and dates.3. Place KELLOGG'S CORN FLAKES cereal in shallow dish or pan. Roll teaspoonfuls of dough in cereal. Place on baking sheet coated with cooking spray. Flatten slightly.4. Bake at 375°F about 12 minutes or until golden brown.Cool completely on wire racks. Store in airtight container.
Nutrition Facts : Nutritional Facts Serves
NO-BAKE EASY CORN FLAKE CRUNCHIES
I have been making these incredibly easy, sweet treats since I was a kid, and I still LOVE THEM! I don't do the add-ins 'cause I think they are great without them. One tip: try to work fairly quickly after removing from heat because the mixture gets harder to work with as it cools. Having all the ingreds. pre-measured before starting makes this a lot easier. This is a great treat
Provided by Manda
Categories Drop Cookies
Time 15m
Yield 45 cookies
Number Of Ingredients 8
Steps:
- Heat sugar and corn syrup in large saucepan until mixture reaches a boil.
- Remove from heat.
- Mix in peanut butter and vanilla; combine well.
- Stir in corn flakes and desired add-ins.
- Shape into small mounds (about 1 inch) on waxed paper to cool.
Nutrition Facts : Calories 92.7, Fat 3.9, SaturatedFat 0.8, Sodium 57.7, Carbohydrate 13.9, Fiber 0.5, Sugar 7.5, Protein 2.1
HOMEMADE CORN FLAKES CEREAL
This recipe for corn flakes cereal made from scratch bakes in the oven. It stays crunchy in milk and has a lovely sweet and toasted corn flavor that is almost identical to that of the boxed cereal. The recipe makes a small batch (enough for 2 to 3 small bowls of cereal), but you can easily double or triple it-just be sure to divide the batter into additional baking sheets so that it doesn't come out too thick. This cereal is also great to snack on, to top yogurt or ice cream, or to crush to use as breading.
Provided by Alejandra Ramos
Time 2h10m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Position a rack in the center of the oven and preheat to 350 degrees F. Line a rimmed baking sheet with parchment paper or foil and grease lightly with oil or baking spray.
- Whisk 1 cup of the cornmeal with the sugar and salt in a medium bowl. Add the vanilla extract and 3/4 cup water, a little at a time, stirring until the batter is smooth and thin. If it's too dry, add additional water. You want something the consistency of pancake batter.
- Pour the batter onto the prepared baking sheet and spread out evenly. (It won't reach the edges, but that's OK. You want a nice thin layer, about 1/4 to 1/3 inch thick.)
- Combine the remaining 1/2 cup cornmeal with 1 teaspoon water and mix until the mixture resembles coarse breadcrumbs; add an additional teaspoon or 2 of water, if too dry.
- Sprinkle the top of the batter with the cornmeal crumbs (this will help give it a little extra crunchy texture).
- Bake on the center rack, keeping a close eye on it, until the dough has dried out and cracked, 10 to 15 minutes. You're looking for a cracked arid-desert landscape look to it.
- Remove from the oven and reduce the oven temperature to 250 degrees F. Let the baking sheet cool, then use your hands to tear and crack the dough into small flakes. Return to the oven and bake on the center rack until the pieces are toasted, crisp, and golden, about 45 minutes.
- Let cool completely before serving with milk or as you would any cereal. Store leftovers in an airtight container in a cool dry place for up to 2 weeks.
Tips:
- Use fresh ingredients: Use fresh corn flakes for the best flavor and texture.
- Don't overmix the batter: Overmixing will make the cookies tough. Mix just until the ingredients are combined.
- Chill the dough before baking: Chilling the dough will help the cookies hold their shape and prevent them from spreading too much.
- Bake the cookies at a high temperature: Baking the cookies at a high temperature will help them develop a crispy exterior and a chewy interior.
- Don't overbake the cookies: Overbaking will make the cookies dry and crumbly. Bake them just until they are golden brown.
Conclusion:
Corn flake jumbles are a delicious and easy-to-make cookie that is perfect for any occasion. They are crispy on the outside, chewy on the inside, and have a sweet and buttery flavor. Corn flake jumbles are also a great way to use up leftover corn flakes. With just a few simple ingredients, you can make a batch of these tasty cookies that everyone will love.
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