Ingredients

• 1 can condensed milk
• 2 heaped tablespoons of peanut butter (crunchy or smooth)
• 5 cups Cornflakes (can also use gluten free Cornflakes)

Method

Empty the condensed milk into a large bowl and mix in the peanut butter until it’s smooth.

Add the Cornflakes and mix until they are all coated. Be gentle but give it a good mix and make sure they’re all coated. Spoon large clumps (a generous tablespoon each) onto a baking tray lined with paper or a silicone baking sheet.

Cook in a moderate oven (180 degrees Celsius) for about 15 mins or until golden brown. Keep your eyes on them as they can burn quickly.

Carefully use a spatula to transfer them to a wire rack once they leave the oven, they will still be malleable. As they cool, they will harden up. Store in an airtight container for up to a week.