MAKES: 12
INGREDIENTS
- 100 g Salted Butter
- 60 g Golden Syrup
- 100 g Milk Chocolate
- 100 g Dark Chocolate
- ¼ tsp Sea Salt Flakes
- 160 g Cornflakes – gluten free if needed
- 36 Chocolate Mini Eggs – optional
INSTRUCTIONS
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Cut 100g Salted Butter into cubes or slices and add to a large mixing bowl (or large saucepan).
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Measure 60g Golden Syrup directly into the butter bowl.
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Break up 100g Milk Chocolate and 100g Dark Chocolate into chunks and add to the butter and syrup.
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Melt the chocolate etc in the microwave or on a low heat on the hope. Use 30 second then 10 second blasts in the microwave, stirring thoroughly after each blast.
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Once melted, stir in ¼ tsp Sea Salt Flakes.
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Add 160g Cornflakes to the melted chocolate.
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Keep stirring until all the cornflakes are coated in the melted chocolate mix. It will look and feel at though there isn’t enough chocolate to coat all the cornflakes. But I promise you there are!
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Just keep mixing, making sure to scrape the bottom of the bowl with the spatula.
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Line a muffin tin with paper muffin liners. Spoon in the mix to fill each case. Gently press the mix down into the cases.
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Optional decoration for Easter – Take 36 Chocolate Mini Eggs and add 3 to the top of each cornflake cake. Push them down into the chocolate a little so they stick.
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Leave the cakes in a cool place (the fridge if they’ll fit) for at least an hour or until they are able to be picked out of the paper cases without falling apart.