Ingredients
The following ingredients have 48 Servings
- 1½ c. dark chocolate chips
- 1 c. dark chocolate peanut butter
- ½ c. honey
- 3 c. Erewhon Gluten Free Corn Flakes
- 1/4 c. chopped peanuts (plus 2 tbsp. for topping)
- 1 tsp. flaked salt (Fleur de Sel)
Instruction
- Combine the dark chocolate chips, peanut butter and honey in a saucepan over medium heat.
- Heat until melted throughout and smooth. Gently stir in the cornflakes. Mix until well combined.
- Line an 8-inch pan with wax paper to prevent sticking, then spread the coated cereal in the pan. Smooth the mixture across the pan, sprinkle with flaked salt followed by chopped peanuts and refrigerate until firm, at least 2-4 hours. Slice with a sharp knife and store chilled in the refrigerator for up to 2 weeks.
