No Bake Cornflake Chocolate Caramel Pecan Cookie Recipe (2024)

1. Place pecans in a small pan over medium heat and stir constantly until toasted, approximately five minutes. Set aside to cool. After they have cooled, chop coarsely.

2. Line two baking sheets with parchment paper.

3. Place chopped pecans and cornflakes into a large bowl. Set aside.

4. Time to make the caramel. In a medium pan, over medium-high heat, bring butter, corn syrup, molasses, whipping cream, and salt to a boil. Stir constantly with a wooden spoon until the mixture begins to thicken and pulls away from the side of the pan, about five minutes. Once caramel stops bubbling, add 1/4 cup dark chocolate or almond bark and stir until melted.

Caramel is tricky. Cook it too long and it gets tough. Cook it not long enough and it doesn’t stick. The trick is to wait until it starts to thicken and then pull it immediately. If possible, don’t try to multi-task while you’re making the caramel.

5. Pour caramel chocolate over the cornflakes and toss to coat. Feel free to break up cornflakes to your desired consistency as you mix. Drop tablespoonfuls onto prepared baking sheets. Pack mixture into a tight mound and let sit for approximately one hour.

6. In a small microwaveable bowl, place remaining dark chocolate and microwave in 15-second increments until melted. Place melted chocolate into a sandwich size ziploc bag, squeeze most air out, seal, and squish chocolate to one corner of bag. Cut the tip of the bag and drizzle chocolate over cookies as you lightly squeeze the bag.

7. Repeat the step above using white chocolate.

8. Let cookies set for one hour and enjoy.