½ cup white sugar
½ cup light corn syrup
2 tbsp butter
½ cup peanut butter
3 cups cornflakes cereal
Line a waxed paper baking pan. Cook the sugar and corn syrup in a cup over medium heat; add together the butter and peanut butter and remove from the heat until mixed.
In a big bowl, place the corn flakes and placed over the cereal the mixture with peanut butter. Blend until the mixture coats the corn flakes. Cut the waxed paper by tbsp; slightly flatten if necessary. Cool before serving.
I consider the honey would yield the same results, sweet and shiny as well. It also gives these cookies a great taste. You can substitute honey for corn syrup, by the same amount.
Maple syrup works in a pinch too. The cookies do not have a shiny appearance until washed, however, with maple syrup. Even cookies made with maple syrup don’t have as much of the “sticky” aspect, so you have to deal quickly with them when they’re still warm.
Place those cookies on your countertop for up to a week in an airtight container in one layer. We don’t need refrigeration. Because they can be sticky, place a piece of parchment paper in between the layers if you need to double the layering when you store it.