A wonderfully simple recipe, these easy chocolate cornflake cakes have added peanut butter for an extra nutty taste.
Place muffin paper cases in a muffin tin.
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).
Once the mixture is smooth, remove from the heat and gently stir in the cornflakes, until completely covered in chocolate.
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
Peanut Butter Chocolate Cornflake Nests
Lyle’s Golden Syrup
Crunchy peanut butter
Cadbury Mini Eggs
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