Some days all I want to do is be completely lazy. And let me tell you, laziness has its privileges. Spending the entire day in my pajamas, sleeping in, and selfishly setting aside my normal routine in order to experience the type of instant gratification becoming of a six year old child. Yep, that was me the other day, except without the tantrum but complete with dancing to Beyonce’s Crazy in Love (booty shake included) while kicking my daughters’ butts in Wii’s Just Dance 2. I held no prisoners and proved once and for all, I still got game. No…. not really. I can’t dance. But the three of us had a lot of fun with my oldest daughter commenting how surprised she was with my moves. I’m still trying to figure out if she meant that as a compliment or as an insult. Either way, for one moment in time, I was a kid again.
My girls have no school this week and after our little dancefest we decided to make cookies. But my lazy self did not want to bake for some unexplainable reason. Instead, I looked in our cupboards to see what we had on hand to make something which required little work. Seeing that lonely box of unopened Corn Flakes was just the inspiration I needed to satisfy my sweet tooth and affirm my laziness with very little clean up.
I’m all about simple recipes which are ridiculously easy to prepare and are oh-so-good. My kids and I made these chocolate peanut butter haystacks except I made them with Corn Flakes instead of the typical dried chow-mein noodles. I heart no-bake treats, especially when they’re only 3 ingredients and include chocolate. In my opinion they are a borderline no-bake cookie or possibly a crunchy chocolate candy bar. Who cares,they are super crazy good! Enjoy!
- 1 ½ cups chocolate chips
- ½ cup natural creamy peanut butter
- 3 cups Corn Flakes cereal
- Place chocolate chips in a microwave-safe bowl. Microwave for 30 seconds and stir. Repeat this until the chocolate chips are smooth. Add peanut butter and stir until well combined. Fold in Corn Flakes until the flakes are evenly coated. Drop the mix by the tablespoons on a parchment paper lined baking sheet. Allow mounds to cool and harden in the refrigerator for 30 minutes. Or if you’re experiencing snow (like we are in Seattle) and your refrigerator is packed (like mine), stick them in your car.