Choc Cornflake Cakes With A Twist

Instructions

1. Lay out around 10 cupcake cases (these my not all be filled) on a tray or something you can lift them without disrupting there shapes. Break up chocolate into a large heat proof blow alone with the peanut butter. Heat on high for 1 minute, then stir quickly. Immediately add the golden syrup and stir together rapidly. Stir in the cornflakes covering them in as much chocolate as possible – not for long or the mixture will harden. Scoop equal amounts of cornflakes into cupcake cases. Place tray in the fridge for around 15-20 minutes or longer.

3. variations: sprinkles, mini eggs, smarties, glace cherries etc. To decorate – quickly add to the cakes once they’re in there cases.

4. use other relatively large cereals such as golden nuggets, shredded wheat (broken up), cheerios etc.