“When can you make those cookies again?” my husband asked. “Those cookies” referred to these no bake crispy chocolate peanut butter bacon cookies. You can see why he didn’t want to use the full name. Lucky for him, I would make them any time – they are super crazy easy (one bowl and no oven required).
These chocolate peanut butter bacon cookies have the texture of Rice Krispie treats – achieved with Corn Flakes rather than Rice Krispies. They have the no-fail taste of dark chocolate and peanut butter and the bonus of salty bacon (plus a little extra sea salt for good measure). They almost wouldn’t be sweet enough if it weren’t for the ring of powdered sugar that not only balances the flavors, but also gives these cookies their distinctive look.
Cookies, Brownies, Bars and Biscuits
My recipe is very heavily adapted from a recipe for chocolate crispy cookies in this cookbook. I’d seen a bunch of no bake cookie recipes before, but they typically end up looking like little balls.
Ateco 5357 Plain Edge Round Cutters in Graduated Sizes, Stainless Steel, 11 Pc Set
What set Catherine’s no bake cookies apart for me was that she presses spoonfuls of the mixture into round cookie cutters, then slowly lifts the cookie cutters to mold the mixture into round cookie shapes. I love her technique. I used the 2 1/2″ cutter from this set for my cookies.
No Bake Crispy Chocolate Peanut Butter Bacon Cookies
Ingredients
- 3 1/2 ounces dark chocolate melted in the microwave or a double boiler
- 3 cups Corn Flakes crushed (stick them in a sealed sandwich bag and roll over them with a rolling pin)
- 1 tablespoon light corn syrup
- 1/4 cup peanut butter
- 1/4 cup + 2 tablespoons bacon bits or very finely chopped cooked bacon
- 1/2 teaspoon sea salt
- powdered sugar for dusting
Instructions
- Mix all ingredients.
- Line a cookie sheet with parchment paper.
- Place a 2 1/2 inch round cookie cutter on the paper and put a heaping tablespoon of the chocolate mixture in the center. Pack down firmly.
- Ease away the cutter and repeat until all of the chocolate mixture is used up.
- Chill for at least one hour.
- Roll the edges of the cookies in powdered sugar.
- Store in the refrigerator in a sealed container with cookie layers separated by parchment for up to a week.
I’m making these in the morning!!!! Awesome,weird and totally up my alley!
I sort of, kinda made these and they where great. Turn south didn’t have any corn flakes so used rice bubbles, made my own chocolate and used honey instead if glucose syrup. Despite being a deformed cousin to your original they were really tasty!
Look at that, looks delicious. Gonna try these out when I get home :)