Chocolate Cornflake Cakes (Old School Crispy Cakes)
Cornflake cakes are a classic kids' treat and they're super easy to make with only 4 ingredients.
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Servings: 12 cakes
Calories: 229kcal
Ingredients
- 200 g Milk chocolate (7oz)
- 150 g Cornflakes (5 cups)
- 120 g Unsalted butter (1 stick)
- 4 Tablespoons Golden syrup
To top:
- 4-5 Tablespoons Cake sprinkles or mini candies (I used milk chocolate beans from Tesco)
Instructions
- Line a muffin or cupcake tin with 12 cupcake cases.
- Break the chocolate into pieces and add it to a saucepan with the butter and golden syrup.
- Place the saucepan over low heat on the stove and stir gently until the butter and chocolate have completely melted.
- Remove the saucepan from the heat and stir in the Cornflakes. Make sure they are all evenly coated with the chocolate.
- Divide the mixture equally between the 12 cupcake cases then top with sprinkles if using.
- Pop the cakes in the fridge for 1-2 hours to set then enjoy!
Video
Notes
- Store the cakes in an airtight container in the fridge for up to 1 week.
Nutrition
Serving: 1cake | Calories: 229kcal | Carbohydrates: 26g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 25mg | Sodium: 134mg | Potassium: 65mg | Fiber: 1g | Sugar: 15g