Cornflake squares are a chewy, gooey marshmallow cereal bar with sliced almonds. They’re one of my favorite treats ever, and your family will love them!
When it comes to Christmas baking, there are generally two categories of treats that I make.
- There are the new recipes. These are the ones I try either because I saw the recipe and just needed to try it, or because I’ve tried it somewhere and loved it. These treats may or may not make the cut for next year.
- The tried and true recipes. These ones might have been around for the past couple of years, or they may have held strong for many years, passed down through the generations.
Cornflake Squares is that kind of recipe. Just like my favorite dinner buns, I have been eating cornflake squares pretty much as long as I can remember. They generally only get made at Christmas time, but I’m not really sure why. I really could eat these chewy, gooey treats anytime, anywhere.
They are – and have been for many, many years – my absolute favorite Christmas treat. And in my family, there’s certainly no shortage of treats to choose from. Many of them much more exotic and complex than these.
I don’t know where the recipe originally came from, but I do know that “winging” the recipe and trying to remember the correct ratios of butter/marshmallow/cereal does not work. The recipe needs to be made as written to turn out so delicious. Believe me, I’ve tried and failed several times. In this case, more marshmallow does not equal better.
How to make Cornflake Squares:
The ingredient list to make cornflake squares is simple, and short:
- sliced almonds
The process to make these is just as simple as for any marshmallow based cereal bar. Melt butter. I usually do this in the microwave. Add marshmallows. Melt marshmallows – again, the microwave is your friend.
When the marshmallows are melted, stir them into the butter so they’re completely mixed. Stir in the vanilla. Don’t forget this step. It’s important.
Stir in the cereal and almonds. It’s a good arm workout. When it’s completely mixed, spread it into a greased baking pan and press firmly. If you don’t press the mixture in, the bars will likely fall apart. Try not to pick at the clusters of marshmallowy cereal goodness while you’re waiting. But if you do, make sure you do it evenly so no one notices.
When they’re nice and firm, cut them up into squares. Keep them in an airtight container or bag. They will keep in the freezer for several weeks. But if your family is anything like mine, these will be the first things to go on the Christmas goody tray.
Cornflake Squares Nutrition Notes:
Don’t assume that all cornflakes are gluten free. If you are making these for someone who follows a gluten free diet, make sure you check the label of the cereal you buy to ensure that they are gluten free. Like most desserts, this recipe is high in fat, sugar, and calories. Eat in moderation.
Want more squares recipes?
- 1 cup (2 sticks) butter (Use Dairy Free butter alternative to make this recipe Dairy Free)
- 16 ounces mini marshmallows
- 1 1/2 teaspoons vanilla
- 8 cups cornflakes (Use Gluten Free cornflakes to make this recipe Gluten Free)
- 10 ounces (200 grams) sliced almonds
- Grease a 9×13″ baking dish, set aside.
- Melt butter in a large bowl on high heat in the microwave. Melt in 30 second increments, checking the butter and swirling the bowl after each 30 seconds. Depending on the starting temperature of your butter, it may only take 30 seconds.
- Stir the marshmallows into the melted butter to coat. Return the bowl to the microwave to melt the marshmallows, again in 30 second increments at high heat. Stir after each 30 seconds. When marshmallows are melted, stir well until butter is completely incorporated into the marshmallow. Stir in vanilla.
- Fold cornflakes and almonds into the marshmallow mixture. Stir well until uniform. Transfer the mixture to the prepared baking dish. Press firmly into the dish, but not so firmly as to crush the cornflakes (this will be very sticky! Use the back of a large, oiled spoon or oil the palms of your hands). Let set at room temperature, about 2 hours. Once the mixture has set, cut into squares. Store in an airtight container or bag at room temperature or in the freezer.