Description
Delicious and easy-to-make Cornflake Cakes combining crunchy cornflakes with rich chocolate, butter, and golden syrup, topped with colorful sprinkles and mini eggs. Perfect for festive occasions or a fun treat for kids.
Ingredients
Scale
Main Ingredients
- 5 cups Cornflakes
- 7 ounces semi-sweet or dark chocolate chips/chunks
- 3 tablespoons unsalted butter
- 3 tablespoons golden syrup
- 3 tablespoons sprinkles (or more, as desired)
- 36 mini eggs
Instructions
- Melt Ingredients: In a heatproof bowl set over simmering water, gently melt the butter, chocolate chips, and golden syrup together, stirring occasionally until smooth and fully combined.
- Combine with Cornflakes: Remove the chocolate mixture from heat and carefully fold in the cornflakes, ensuring all are evenly coated with the chocolate mixture.
- Form Cakes: Spoon the mixture into paper cupcake cases or silicone molds, pressing gently to shape. Top each with sprinkles and 3 mini eggs, pressing lightly so they stick.
- Set Cakes: Place the filled cases on a tray and refrigerate for at least 1 hour, or until the cakes have fully set and are firm to the touch.
- Serve: Remove from fridge and serve chilled as a sweet snack or dessert. Keep stored in an airtight container in the refrigerator for up to 3 days.
Notes
- Use semi-sweet or dark chocolate for a rich chocolate flavor; milk chocolate can be used for a sweeter taste.
- Golden syrup can be substituted with light corn syrup or honey if unavailable, but flavor and texture may vary slightly.
- Ensure to refrigerate the cakes fully so they set properly and hold their shape.
- For a gluten-free option, confirm cornflakes are certified gluten-free.
- These no-bake cakes are perfect for making with children as they require no baking and minimal handling of hot ingredients.
