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​22 creamy toffee candies, unwrapped (about 8 g each)
2 tbsp (25 mL) salted butter
1 tbsp (15 mL) milk (2%)
1 tsp (5 mL) vanilla
1/8 tsp (0.5 mL) salt
4 cups (1 L) cornflakes cereal

1. Combine candies and butter in a large saucepan.
2. Cook over low heat, stirring frequently, until candies and butter are melted and mixture is smooth.  Remove from heat.
3. Stir in milk, vanilla and salt.  Add cereal and stir to combine.
4. Drop 1 tbsp (15 mL) measures of mixture onto a parchment paper-lined rimmed baking sheet. Refrigerate until firm.
5. Store, layered with wax paper, in an airtight container in a cool dry place for up to 1 week.  May be frozen.  Makes about 2 dozen.

Nutritional analysis per cookie:
62 calories, 1.7 g fat, 0.8 g protein, 11.2 g carbohydrate, 0.1 g fibre, 77 mg sodium
Cook's Note: ATCO Blue Flame Kitchen used an entire 170 gram package of Mackintosh’s Mack Toffee Candy. Alternatively, this recipe can be made with 22 unwrapped Original Kraft Caramels.
Last updated on July 17, 2018