Opa's Smudgies
My aunt gave me this recipe when I was nine years old, and I've been making them ever since. They might look a little gross, but they are delicious. Enjoy!
My aunt gave me this recipe when I was nine years old, and I've been making them ever since. They might look a little gross, but they are delicious. Enjoy!
- Carbohydrate 33.5975625006666 g
- Cholesterol 0 mg
- Fat 13.3432968767172 g
- Fiber 2.71687503596726 g
- Protein 3.28049062585502 g
- Saturated Fat 7.09988437535816 g
- Serving Size 1 1 Serving (52g)
- Sodium 98.5434375156419 mg
- Sugar 30.8806874646993 g
- Trans Fat 0.551689687551221 g
- Calories 241 calories
Step-by-step
- Melt one 250-gram package of chocolate chips with 1/2 cup of smooth peanut butter over a double boiler.
- Once melted, add this mixture to 3 cups of Corn Flakes and mix thoroughly together with your hands.
- Quickly form rounded teaspoon sized dollops of the mixture and place on a cookie sheet lined with parchment paper and refrigerate for 15 minutes.
- Make sure you have enough chocolate and peanut butter to coat the Corn Flakes so that the dollups do not crumble apart.
- The ingredients' proportions can vary according to your tastes.
- That's it!
- Truly scrumptious!
Allowing moisture to contact the chocolate during the melting process causes the cocoa solids and sugar to seize into a grainy, unusable paste. Using a double boiler keeps direct, scorching heat away from the chocolate and peanut butter while maintaining a gentle, consistent temperature of around 110 degrees Fahrenheit for the fat crystals to melt smoothly.
- Ensure the bottom of the bowl resting over the simmering water never touches the liquid directly to prevent overheating.
- Stir the peanut butter and chocolate continuously with a silicone spatula until the mixture reaches a glossy, uniform consistency before adding the dry cereal.
- Work quickly to portion the dollops onto the parchment paper because the residual heat from the warm environment can cause the chocolate to begin setting prematurely.
- Refrigerate the cookie sheet for precisely 15 minutes to allow the cocoa butter to solidify without forming condensation on the surface.
- Store the finished clusters in an airtight container at a cool room temperature or in the refrigerator for up to five weeks.
Pair these sweet, crunchy clusters with unsweetened black coffee or a tart green apple to balance the rich sugar content. The contrasting bitterness and acidity cut through the dense fat of the peanut butter.
