Peanut Butter Chocolate Cornflake Nests | Lyle's Golden Syrup

Peanut Butter Chocolate Cornflake Nests

View Instructions View Ingredients

Prep

20 min

Bake

20 mins

Serves

10+

Difficulty

Easy

About

A wonderfully simple recipe, these easy chocolate cornflake cakes have added peanut butter for an extra nutty taste.

Classic-Tin

made using

Lyle’s Golden Syrup Tin

Share this recipe

Sweet Treats Less than 30 minutes Easy 10+

Instructions

Ingredients

Reviews

Instructions

Step 1

Place muffin paper cases in a muffin tin.

Step 2

Place the chocolate, golden syrup, peanut butter and butter in a bowl and set over a pan of gently simmering water (making sure the base of the bowl does not touch the water).

Step 3

Once the mixture is smooth, remove from the heat and gently stir in the cornflakes, until completely covered in chocolate.

Step 4

Add the mixture evenly between the paper cases, place mini eggs on top and chill in the fridge for at least 1 hour.

Ingredients – 6 items

Serving

1

Peanut Butter Chocolate Cornflake Nests

Chocolate

Chocolate

225 g

Lyle's-golden-syrup

Lyle’s Golden Syrup

2 tbsp

Peanut-butter

Crunchy peanut butter

1 tbsp

Butter

Butter

50 g

Cornflakes

Cornflakes

75 g

Cadbury Mini Eggs

1 packet

Rate this recipe!

Share your thoughts or advice

Good job, now enjoy!

Don't forget to share your creation using our hashtags in the chance to get featured.

#lylesgoldensyrup #absolutelygolden

lylesgoldensyrup

May 8

Phwoof! Looks like breakfast got dressed early today... and it's wearing a slick golden suit of Lyle's Golden Syrup!

These brekkie muffins make the AM feel amazing - a fantastickily, fluffy bite of bacon, cheese and chives.

Ingredients:

275g Self -Raising Flour

1 Tsp Baking Powder

½ Tsp Bicarbonate of soda

1 Tsp English Mustard powder

150g Mature Cheddar grated

5g Fresh Chives finely chopped, plus extra for sprinkling

150ml Milk

150g Greek Yogurt

1 Large Egg

50g Lyle’s Golden Syrup

4 Rashers of streaky bacon, diced and lightly fried in a non-stick pan

Method:

1. Preheat the oven to 180ºC/ Gas Mark 5. Then, line a 12-hole muffin tray with your chosen muffin cases.
2. In a large bowl mix together the flour, baking powder, Bicarbonate of soda, mustard powder, half of the grated cheese, reserving the other half for sprinkling over the top. Stir in the bacon pieces and chives also. Whisk together the milk, yogurt and egg, blend in the syrup and stir into the dry mixed until well mixed in.
3. Divide the mixture between the twelve muffin cases, sprinkle with the remaining grated cheese and bake for 20-25 mins or until golden brown. Drizzle with a little Lyle’s golden syrup.
4. Allow to cool on a cooling rack and you can sprinkle with a few extra fresh chopped herbs.

lylesgoldensyrup

May 6

Granola... It's cereal for serious people.

And we're seriously suggesting you bake your own with some Lyle's Golden Syrup in the mix!

Crunch-a-luscious clusters that mean business.

#lylesgoldensyrup #goldensyrup #lyles #syrup #absolutelygolden #breakfast #breakfastideas #granola #homemadegranola

lylesgoldensyrup

May 3

Who knew the wrong-way-up could taste so right!? Your cake and frown turned upside-down!

This Upside-Down Rhubarb Cake recipe is your own goldelicious slice of The Rhubarb Triangle, made sweet, glazed and gooey thanks to Lyle's Golden Syrup!

INGREDIENTS

400g Rhubarb

1 tbsp Tate & Lyle Golden Caster Sugar

300g Sifted Plain Flour

1 tsp Baking Powder

½ tsp Bicarbonate of soda

1 tsp Ground Ginger

150g Soft Brown Sugar

75g Lyles Golden syrup

4 Balls Of Stem Ginger Finely Chopped

100g White Chocolate Melted

2 Large Eggs

200mls Whole Milk

Glaze:

1 tsp Lyle’s Golden Syrup

1 tbsp Ginger Syrup.

METHOD

1. Preheat oven to 170ºC/150ºC Fan/ Gas Mark 4.
2. Grease the base and sides of a 23cm deep spring form cake tin, just lining the sides.
3. Sprinkle the 1 tbsp of golden caster sugar evenly over the base of the tin.
4. Cut the rhubarb diagonally into 25mm pieces and line the base of the tin creating straight rows, it should fit snugly, into the base of the tin leaving no gaps.
5. Mix the flour, baking powder, Bicarbonate of soda, dried ginger and free-flowing soft brown sugar together in a large bowl.
6. Whisk the eggs and milk together and mix into the dry mix with the melted white chocolate, Lyle's and diced stem ginger.
7. Ensure the mix is well combined and pour into the tin.
8. Bake in the centre of the oven for approximately 1hr 15minutes or until a skewer comes out clean from the centre of the cake.
9. Allow to cool in the tin for 20 minutes, invert a cooling rack on top of the tin and turn it upside down, mix the glaze together and heat in the microwave for 20/30 seconds on full power. Brush over the top of the cake.
10. Serve warm with a dollop of cream or leave to cool and serve with ice cream. Enjoy!

lylesgoldensyrup

Apr 30

Scram jam. Because today's forecast is singing Thunder & Lightning, very very enlightening!

Not known to many, this classic Cornish scone recipe pairs clotted cream with a heavy downpour of Lyle's Golden Syrup!

Anyone tried this?

#lylesgoldensyrup #goldensyrup #absolutelygolden #scones #thunderandlightning

123

Our Syrups

Ideal for baking and toppings, and a perfect companion for pancakes and porridge.

View all products

Classic-Tin

Lyles Topping Syrup Butterscotch 325g

Start baking with

Earl Grey Cupcakes

Prep

bake

Serves

Difficulty

Lyle’s Golden Syrup, Coconut and Lime Pancakes

Prep

bake

Serves

Difficulty

Golden Syrup and Rhubarb Upside Down Cake

Prep

bake

Serves

Difficulty

Goats Cheese and Onion Picnic Tarts

Prep

bake

Serves

Difficulty

Bacon, Cheese and Chive Breakfast Muffins

Prep

bake

Serves

Difficulty