Speckled chocolate cornflakes
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A childhood favourite these cornflake cakes are super simple, but always sure to bring a smile. Dominic Chapman's recipe is perfect for a kids party and you could be as creative as you like with edible sprinkles and decorations.
First published in 2015
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Ingredients
Metric
Imperial
- 50g of butter
- 100g of milk chocolate, broken up
- 3 tbsp of golden syrup
- 100g of cornflakes
- 6 tsp hundreds and thousands, for sprinkling
SAVE RECIPE
Equipment
- 12 cupcake cases
Method
1
Place the butter, chocolate and golden syrup in a saucepan over a low heat. Cook until the chocolate melts
- 50g of butter
- 100g of milk chocolate, broken up
- 3 tbsp of golden syrup
2
Allow to cool a little, then pour over the cornflakes
- 100g of cornflakes
3
Use a wooden spoon to gently stir all the ingredients together
4
Spoon the mixture into a tin lined with cupcake cases and sprinkle with hundreds and thousands. Place in the fridge to set, then serve
- 6 tsp hundreds and thousands, for sprinkling
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