These chocolate cornflake cakes are great all year around but particularly at Easter time when you can decorate them with Cadbury mini eggs. They are ideal to make with the children as they require no baking and are ready in minutes. Whatever your age, everyone loves them! The perfect recipe when you are left with loads of chocolate eggs post Easter and want to get shot of them.
- 50g butter unsalted butter
- 50g milk chocolate - broken into pieces
- 50g dark chocolate - broken into pieces
- 3 tbsp golden syrup
- 100g gluten and wheat free cornflakes
- Cadbury chocolate mini eggs
Place the butter, chocolate and golden syrup in a saucepan or microwavable bowl and gently melt.
Put the cornflakes in another large bowl and pour the melted mixture over the cornflakes.
Stir carefully with a wooden spoon until fully mixed. Spoon the mixture into 12 cupcake cases in a muffin tray and decorate with the mini eggs. Place in the fridge to set.
These can also be decorated with gluten and wheat free sugar-coated chocolate beans, sweet, buttons or marshmallows.