A family memeber makes peanut butter truffles for the holidays. Everyone is always bragging on how good they taste.

So I thought how about I take the intitative to replicate a little of what she made in my own peanut free world.  I didn’t want to use the toasted oats this time.  I researched for a while as to what ingredient I should use to replace the nuts. Low and behold the answer was right in front of me.

Kellog’s Cornflakes was a great idea!  The reason I never thought of them before is that I was worried that they would be soggy and not give the crunchiness some nuts would.

So how did I get Kellog’s Cornflakes not too get all mushy in a recipe that definitely need a crunch?

I recently made Kit Kat Truffles. My key ingredient was the Cornflakes. I melted about half a cup of butter with about 18 large marshmellows. Stirred in my peanut free Kit Kat available at the peanut free store, then added about 1 cup of Kellog’s Cornflakes. You can add up to 2 cups but I used Kellog’s Rice Krispies instead of the extra cup of Cornflakes.

Once the cereal has been mixed into the marshmellows, it gets tough to stir which is normal. We want this to happen!

Once you see the butter and chocolate is totally melted, alongside the cereal you will see what crunchiness I am talking about!

You can shape the cereal and chocolate into any shape you like which can be handy if you are looking to make your crunchy chocolate candy.

Best results if you dip the newly shaped crunchy bunch of cereal and kit kat in tempered chocolate.  See tempering chocolate here.