Halloween Cornflake Cakes
The easiest no-bake Halloween treats, made with classic Cornflakes, edible eyes and spooky sprinkles.
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Servings: 12 Cornflake cakes
Calories: 266kcal
Ingredients
- 200 g Semi-sweet chocolate (7oz) see notes
- 120 g Butter (½ cup)
- 4 Tablespoons Golden syrup
- 150 g Cornflakes (5+½ cups)
- 1 Large handful Edible eyes
- 1 Large handful Halloween sprinkles
Instructions
- Line a cupcake tin or baking tray with 12 Halloween cupcake liners.
- Over low heat on the stove, melt the chocolate, butter and golden syrup together.
- Remove the pan from the heat and stir in the Cornflakes.
- Divide the mixture equally between your 12 cases.
- While the mixture is still wet, top with edible eyes & Halloween sprinkles.
- Set in the fridge for 1-2 hours then enjoy!
Notes
- For best results, use semi-sweet chocolate, which contains around 50-60% cocoa solids. Milk chocolate will cause the mixture to seize.
- Store Cornflake cakes in an airtight container for up to 3 days.
Nutrition
Serving: 1Cornflake cake | Calories: 266kcal | Carbohydrates: 30g | Protein: 2g | Fat: 14g | Saturated Fat: 8g | Monounsaturated Fat: 4g | Cholesterol: 31mg | Sodium: 78mg | Potassium: 105mg | Fiber: 1g | Sugar: 28g