Nana's Peanut Butter Bangles




About: I am a former Geologist who has moved back to Arizona. I live with two pugs (Romper & Murphy) and my boyfriend/husband-critter.

I don't know what a bangle is but that's what these are supposed to be. If you are a peanut butter lover THIS IS YOUR THING! They are especially good (in my opinion) if you freeze them before eating.

This is another very easy recipe brought to you by Nana.

Peanut butter lovers - enjoy!

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Step 1: Ingredients

1 c. white karo syrup
1 c. sugar
1 c. peanut butter
2 tbsp. butter
5 cups cornflakes

In this recipe I'm making a double batch so don't be startled when you see that I've got two cups of peanut butter!

Step 2: Sugar-Peanut Butter Mix

1. Put karo syrup and then sugar in a pot

2. Heat up mixture until it boils (I've never measured the temperature. It seems to work the same at 2000' elevation and 9000' elevation)

3. Remove from heat as soon as it starts to boil

4. Add peanut butter and butter and stir until smooth.

Step 3: Peanut Butter Goodness + Cornflakes

5. Pour peanut butter mix over cornflakes and stir until all of the cornflakes are coated with the peanut buttery sugar goodness. To keep from crushing the cornflakes take your spatula and flip the cornflakes over and over until they're coated.

6. Use a spoon to move clumps of your cornflakes onto the wax paper. I usually make mine about 2 inch clumps

7. Let cool to room temperature.

8. Serve at room temperature or freeze. As I mentioned earlier, I think they're much better when frozen.

To store in the freezer just put them in a tupperware container with the wax paper you used to cool the "bangles" so that individual bangles are separated and won't stick.

I hope you enjoy them!

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    10 Discussions

    Thank you for mentioning that. My instructable seems to be acting a little squirley. I just put in steps 1-4.


    8 years ago on Introduction

    My mom made something similar to these, using cornflakes, peanut butter and butterscotch chips. She called them "Mars Munchies" and they definitely are best kept in the fridge to keep them solid and not gooey.

    My mom used to make something like this with Special K cereal. Very yummy. I use about half the amount of sugar and a bit extra peanut butter and no regular butter. You can also make this with other nut butters - almond etc.


    8 years ago on Introduction

    Those look Soooooooo good; but what are they? About a million calories? Still I might try one, then I'll rush to my Dr. office for triglyceride test.


    8 years ago on Introduction

    How long (or what temp) are you boiling your sugar before adding the peanut butter? These look & sound fabulous, I can not wait to try them!

    3 replies

    Reply 8 years ago on Introduction

    They're amazing :] I just gave a bunch to my drillers today and they gobbled them down pretty quickly. I've never measured the temperature that it boils at. The recipe turns out the same in Phoenix and in the mountains of Colorado so I'm not sure if the temperature really matters. I hope this helps a little!


    Reply 8 years ago on Introduction

    They do look great; I am going to make an attempt at it tomorrow. In relation to bobcash's question, I believe that he is asking about to what “firmness” do you cook the sugar and corn syrup. Do you just bring to a boil? Or to a specific soft ball, firm ball, hard crack stage, etc... I am pretty sure his reference to temperature was to the sugar and not to the local environment.


    Reply 8 years ago on Introduction

    I just bring it to a boil. My candy thermometer gets to have a nap while I make this one.