Grant’s Two-Ingredient Chocolate Peanut Butter Crunchies

by Rachael Ray Show Staff 9:00 AM, May 31, 2016

Aired May 31, 2016

Serves 24

12 ounces miniature chocolate peanut butter cups
4 cups cornflakes


Place a small glass bowl over a small sauce pot of water to make a double boiler. Bring the water to a boil and melt the peanut butter cups. Once melted, add the cornflakes to the boil and fold to coat with the melted chocolate.

Using a spoon, scoop mounds of the mixture onto a wax paper-lined sheet tray.

Let sit at room temperature (or in the fridge for a quicker result) until firm.