Description
Delightfully simple and nostalgic, these Cornflake Cakes combine melted chocolate, golden syrup, and buttery cornflakes for a no-bake treat perfect for kids’ parties and quick desserts. Crisp cornflakes are coated in a luscious chocolate mixture, set into individual cases, and chilled to a satisfying crunch.
Ingredients
Scale
Ingredients
- 4 tablespoons unsalted butter
- 4 tablespoons golden syrup (or light corn syrup)
- 4 ounces milk or dark chocolate, chopped
- 3 cups cornflakes
Instructions
- Prepare muffin tin: Line a muffin tin with paper cupcake cases to hold the cornflake cakes and keep their shape during setting.
- Melt chocolate mixture: In a heatproof bowl, melt the butter, golden syrup, and chopped chocolate together over a saucepan of simmering water, stirring regularly until smooth. Alternatively, melt in the microwave in short bursts, stirring until fully combined.
- Combine with cornflakes: Remove the bowl from the heat once melted and pour in the cornflakes. Gently stir until each flake is evenly coated with the chocolate mixture.
- Fill cupcake cases: Spoon the coated cornflake mixture into the prepared cupcake cases, pressing lightly to help them hold their shape.
- Chill to set: Place the muffin tin in the refrigerator and chill for 1 hour or until the cakes are firm to the touch.
- Serve: Serve the cornflake cakes chilled or at room temperature as a delicious snack or dessert.
Notes
- For added fun, top each cake with mini marshmallows, sprinkles, or a small seasonal candy egg.
- To create a crunchier texture, try using slightly crushed cornflakes instead of whole ones.
