Chocolate Peanut Butter Cornflake Cookies are an easy, 6-ingredient no bake treat that are as fun to eat as they are to make! I love no-bake treats, especially when they only use 3 ingredients. I'm not sure if these qualify as a cookie or chocolate candy, but these chocolate peanut butter. Put a twist on the easy, classic, no-bake peanut butter cornflake cookie when you drizzle chocolate over the top of them!
Add half of the eggplant and toss to coat.
Cook the eggplant, tossing often it will seem dry at first, until tender and browned, 8 to 10 minutes. Transfer to a large plate.
Repeat with the oil, garlic, eggplant, salt, black pepper, and red pepper.
In the skillet, heat the remaining 1 tablespoon oil over medium-high heat. Return the eggplant to the skillet to quickly reheat.
Grate in the lemon zest and stir in the basil. Serve hot or room temperature.
Add the pasta and cook according to package instructions until al dente. Meanwhile, heat the broiler and set a rack roughly 8 inches from the heat source.
Season with chocolate peanut butter cornflake no bake cookies and pepper.
Spread out evenly on one sheet pan. Add the kale to the same bowl, and toss to coat in any residual oil.
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Drizzle with more oil as needed and toss to coat evenly. Spread out in an even layer on the second sheet pan.
Chocolate peanut butter cornflake no bake cookies, crunchy chocolate peanut butter stacks
Working with 1 sheet pan at a time, broil the broccoli and chickpeas, tossing halfway through cooking, until the chickpeas are toasty and the broccoli is tender and charred, 5 to 7 minutes.
Broil the kale until just charred and crisp, about 5 minutes. Zest the lemon, halve it, then cut 1 half into 4 wedges.
Squeeze the juice from the lemon half over the roasted vegetables and season to taste with salt and pepper.
Return the pasta to the pot.