Description
Cornflake Cakes are a delightful no-bake treat combining the crunch of cornflakes with rich chocolate, golden syrup, and festive mini eggs. These easy-to-make snacks are perfect for sharing and bring a fun, crunchy texture alongside sweet, creamy chocolate flavors.
Ingredients
Scale
Dry Ingredients
- 5 cups Cornflakes
- 3 tablespoons sprinkles (or more, as desired)
- 36 mini eggs
Wet Ingredients
- 7 ounces semi-sweet or dark chocolate chips/chunks
- 3 tablespoons unsalted butter
- 3 tablespoons golden syrup
Instructions
- Prepare the chocolate mixture: In a heatproof bowl, gently melt the semi-sweet or dark chocolate chips/chunks together with the unsalted butter and golden syrup over a saucepan of simmering water, stirring continuously until smooth and fully combined.
- Combine with cornflakes: Remove the melted chocolate mixture from heat and quickly fold in the cornflakes and sprinkles until all the flakes are evenly coated with the chocolate mixture.
- Form the cakes: Using a spoon or your hands, spoon the cornflake mixture into small cupcake liners or on a parchment-lined tray, pressing them down gently to form cake shapes.
- Add mini eggs: Press mini eggs on top of each cornflake cake for decoration and added flavor.
- Chill and set: Place the cornflake cakes in the refrigerator for at least 45 minutes to allow them to set firmly before serving.
- Serve: Once set, enjoy these crunchy, chocolatey delights as a snack or party treat.
Notes
- Use good quality chocolate for the best taste and texture.
- Golden syrup can be substituted with light corn syrup or honey if unavailable.
- Sprinkles are optional but add a festive touch and extra sweetness.
- Store cornflake cakes in an airtight container in the refrigerator for up to 3 days.
- To make it vegan, substitute butter with a plant-based margarine and use dark chocolate without dairy.
