Miso Chocolate Peanut Butter Cornflake Bars at home
- Yield 16
- Prep 20 minutes
- Cook 30 minutes
- Total 50 minutes
Miso Chocolate Peanut Butter Cornflake Bars at home is a dessert recipe on Avoteb. The yield on the card is 16. Plan on 50 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 16 servings
- 1 tablespoon coconut oil
- 1 cup natural creamy peanut butter
- 1/4 cup honey
- 2 tablespoons white (shiro) miso paste
- 1 teaspoon vanilla extract
- 5 cups (5 ounces) cornflakes
- 1 1/2 cups (9 ounces) semisweet chocolate chips
- flaky sea salt
Method
Prep the dish. Line a 9 x 9-inch baking dish with parchment paper.
Make the cornflake filling. Warm the coconut oil in a large saucepan over medium-a low burner until melted. Tip in peanut butter, honey, miso paste, vanilla extract, and stir steadily for 2 minutes or until lightly warmed. Lift from heat and mix in the cornflakes until they are evenly coated with the peanut butter sauce. Move the cornflake mixture to the prepared pan and use a silicone spatula (or the flat bottom of a glass or a measuring cup) to press the mixture down firmly and evenly until it
Make the chocolate topping. Warm the chocolate chips in a double boiler (or in the microwave in 10-second intervals) until completely melted, being careful not to overcook and burn the chocolate. Immediately spread the melted chocolate in an even layer over the cornflake mixture, using a spoon to create pretty swirls if you'd like.
Chill. Refrigerate the bars for 2 to 3 hours or until firm.
Plate When you’re ready to serve the bars, carefully lift up the parchment and move the entire batch to a cutting board. Take a chef’s knife to carefully cut the bars into squares. Plate while it is hot and enjoy!
