Chocolate and peanut butter cornflake cakes
Children will enjoy helping to make these ever-popular treats; ask them to stir in the cornflakes, but remind them to go gently so the cornflakes don’t get crushed to a powder. Top them with sprinkles, mini marshmallows or mini eggs, if you wish.
Read the recipe tip if you need this recipe to be vegan.
Line a 12-hole muffin tin with paper cases.
Place the chocolate and peanut butter in a heatproof bowl. Set this over a pan of gently simmering water (do not let the base of the bowl touch the water) and leave to melt, stirring occasionally, until completely smooth. Stir in the golden syrup and then remove from the heat.
Add the cornflakes a handful at a time, stirring well between additions to ensure they’re all coated.
Spoon the mixture into the paper cases, piling it up. Chill for 40–60 minutes, or until set.
This recipe is suitable for vegans if you use vegan cornflakes and chocolate, which are widely available. Some cornflakes are fortified with an animal derived product making them unsuitable for vegans.