Crispy, chocolatey, and ridiculously simple. A bake-free childhood favourite that still holds up, perfect for parties, picnics or just with a cuppa.
Ingredients (makes 10–12)
- 200g milk chocolate (or a mix of milk and dark)
- 2 tbsp golden syrup (optional, for extra gloss)
- 50g unsalted butter
- 100g cornflakes
Method
- Melt the base – In a heatproof bowl over a pan of simmering water (or in short microwave bursts), melt the chocolate, butter, and golden syrup together. Stir until smooth and glossy.
- Add cornflakes – Tip in the cornflakes and gently fold until everything is coated.
- Spoon into cases – Line a muffin tin with paper cases. Spoon the mixture evenly into each one, pressing down lightly to help them hold shape.
- Chill – Refrigerate for at least 1 hour until set.
Optional Extras (Mix & Match)
| Add-in | Amount (guideline) | Notes |
|---|---|---|
| Mini eggs | 1–2 per cake | Press on top before chilling |
| Dried fruit (raisins, chopped apricots) | 30g | Fold in before spooning |
| Crushed biscuits | 50g | Digestives or rich tea |
| Sprinkles | A pinch | Add on top just before chilling |
| Peanut butter | 1 tbsp | Melt into the chocolate mix |
| Crispy bacon bits | A few tsp | Salty-sweet twist (trust us) |
| Orange zest | 1 tsp | For a Jaffa Cake vibe |
| Toffee pieces | 30g | Adds chewy sweetness |
| Marshmallows (mini) | 50g | Stir through at the end |