Ingredients:

  • ½ cup (1 stick) Unsalted Butter, cubed
  • 1 cup Granulated Sugar
  • ¼ cup Light Corn Syrup (or Golden Syrup)
  • ¼ cup Whole Milk
  • 1 cup Smooth Peanut Butter (conventional, not oil-separated)
  • ½ cup Unsweetened Cocoa Powder (Dutch-process recommended)
  • 1 teaspoon Vanilla Extract
  • 6 cups Cornflakes Cereal

Instructions:

  1. Prep the Workspace: Line one large or two medium baking tins/trays with parchment paper. Measure all ingredients and set them aside.
  2. Combine the Dry Bulk: Place the 6 cups of cornflakes into a large, heat-proof mixing bowl.
  3. Melt the Base: In a heavy-bottomed saucepan, combine the butter, granulated sugar, corn syrup (or golden syrup), and whole milk.
  4. Dissolve and Boil: Place the saucepan over medium heat, stirring constantly until the butter is melted and the sugar is completely dissolved (the mixture should be smooth, not grainy).
  5. Achieve Hard-Ball Stage (Key Step): Once boiling vigorously, stop stirring and allow the mixture to boil for exactly 1 minute. Remove immediately from the heat.
  6. Add Flavourings: Immediately stir in the smooth peanut butter until fully melted and incorporated. Then, whisk in the cocoa powder and vanilla extract until the mixture is uniform and shiny.
  7. Fold in Cornflakes: Pour the hot chocolate-peanut butter mixture over the cornflakes. Working quickly and gently, use a spatula to fold the mixture until the cornflakes are evenly coated. Be careful not to crush the cornflakes.
  8. Scoop the Biscuits: Using two spoons or a standard ice cream scoop, drop rounded tablespoonfuls of the mixture onto the prepared parchment-lined trays.
  9. Set and Chill: Allow the cookies to cool and set completely at room temperature (about 60 minutes) or chill in the refrigerator for 30 minutes for a faster set. They are ready when they feel firm to the touch.