Below you will find tips and tricks to help achieve the best results possible! Some cornflake cookie recipes use peanut butter, but give these chewy caramel cornflakes a try!

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Ingredients

Cornflakes – use any brand of cornflakes. You can also use rice cereal if you prefer.

Caramel – I like to use store-bought caramels that come in individually wrapped squares, such as the ones from Kraft in your grocery store candy aisle. I know Kraft also makes caramel baking bits, but I don’t think they taste as good or melt as well as the classic caramel squares.

Marshmallows – use mini marshmallows for this recipe.

Supplies Needed

Nonstick pot for the stovetop

Spatula – I find a silicone spatula works best

Nonstick cooking spray (optional)

Cookie sheet lined with parchment paper

Tips and Tricks

Use a nonstick pot, if available. It makes the cereal treats easier to mix together and helps with clean up. Make sure the pot is deep enough to hold all the cereal

Make sure to stir the caramel and butter continuously while melting to avoid burning the caramel.

Overcooking the marshmallow, butter, and caramel mixture will result in a tough treat. Melt marshmallows over the heat until about 75% of the marshmallows are melted. Remove from heat and continue to stir until the mixture melts completely. The residual heat will melt the remaining marshmallows.

Gently stir and fold the cereal mixture to coat with melted marshmallows. Don’t stir too vigorously as you can to avoid crushing all the cereal flakes.

I have tried numerous techniques to make cereal balls, such as using a cookie scoop or using two kitchen spoons. I have found the easiest way is to use your hands that have been buttered or sprayed with a little nonstick spray. It makes it much easier to gently press the treats into your hands and shape them into balls. The cookie scoop and spoons make a sticky mess.

Form no bake cornflake cookies into any size you wish. I make mine about 2 tablespoons worth or maybe slightly larger than a golf ball.

Variations

If you don’t want to make individual cereal balls, you can press the treats into a 9 x 13 baking pan lined with parchment paper. Don’t press too firmly as it can make the treats dense and hard. Allow treats to cool and then cut into squares.

You can also use different cereal or adapt this recipe to make caramel marshmallow Rice Krispie treats or shape them into balls. The recipe also makes gluten free cookies, when using cornflakes.

For extra flavor, drizzle the completed treats with caramel ice cream topping or melted chocolate and sprinkle with sea salt.