Chocolate cornflake cakes are crunchy, chocolatey and so easy to make. Just 4 ingredients are all you need for this no bake treat and they’re perfect for parties and pretty enough to gift.
For best results, always weigh ingredients where a weight is provided
Equipment
heavy based saucepan
Large mixing bowl
muffin tray
Cupcake liners
Instructions
Line a muffin tin with cupcake cases. Set aside.
In a small saucepan, over low heat, combine the butter, chocolate and syrup. Stir until melted and combined. Set aside for 2 minutes.
Place the cornflakes in a large mixing bowl then pour the chocolate mixture over the top. Fold together gently until fully coated.
Spoon into paper cases and chill until set - about 1 hour.
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Notes
Chocolate: I use a combination of Lindt 70% Smooth Blend and Cadbury Old Gold 50% to get a 60% cocoa flavour). Lindt melts so beautifully. Some chocolates will not become as fluid when they're melted and this means it's a bit trickier to coat all the cornflakes. If you have a thicker chocolate that isn't coating the cornflakes as well, you can melt a little more and add it to the mix.
Tablespoons: I use a standard Australian 20ml tablespoon, equal to 4 teaspoons worldwide. As they vary around the world, check your spoon volume before measuring.
Golden syrup: Golden syrup is used a lot in Australia. It's thickness is somewhere between maple syrup and honey and it has a caramel flavour. You can substitute honey or rice malt syrup/ brown rice syrup. Honey will give a subtle honey flavour while the others won't be too distinctive.
More Information
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Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.