Chocolate Cornflake Bars
Easy chocolate Cornflake squares with Mini Eggs. Perfect for Easter baking with kids!
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Servings: 18 bars
Calories: 209kcal
Ingredients
- 200 g Dark chocolate (50% cocoa works best)
- 200 g Milk chocolate
- 100 g Butter
- 3 Tablespoons Golden syrup
- 100 g Cornflakes
- 80 g Mini Eggs
Instructions
- Line an 8x8-inch tin with baking paper.
- Break the dark and milk chocolate up into pieces and place them into a large saucepan with the butter and golden syrup. Place the pan over low heat and stir gently until melted.
- Remove the pan from the heat and stir in the Cornflakes.
- Transfer the mixture to your lined tin and press it down firmly into place.
- Top with Mini Eggs, placing them strategically so you won't have to cut directly through them later (this will cause the bars to crumble).
- Place the whole thing in the fridge to set for 2 hours. Then just remove it from the tin, cut it into bars and enjoy!
Video
Notes
- Store in an airtight container for up to 5 days.
Nutrition
Serving: 1bar | Calories: 209kcal | Carbohydrates: 23g | Protein: 2g | Fat: 12g | Saturated Fat: 8g | Monounsaturated Fat: 2g | Cholesterol: 14mg | Sodium: 148mg | Potassium: 42mg | Fiber: 1g | Sugar: 17g