Chocolate Cornflake Crunch Slice Recipes

Steps:

• In a 3-quart saucepan, combine the peanut butter, corn syrup and sugar.
• Cook on low heat, stirring constantly, until mixture just comes to a boil (10-12 minutes).
• Remove from heat and stir in the chocolate chips until melted.
• Stir in the vanilla extract, cereal and nuts; toss to coat well (mixture will be stiff).
• Press into a buttered 13x9-inch pan.
• Cool completely, then cut into bars.

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter a 20cm square tin and line with baking parchment. Stir the melted butter and vanilla together in a bowl. Mix the caster sugar, flour and cocoa together in another bowl.
• Pour the bowl of wet ingredients into the dry and beat together, then add the egg and beat again until combined. Press into the prepared tin. Brush the top with water and sprinkle over the granulated sugar.
• Bake for 30-35 mins. Leave to cool slightly in the tin for 5 mins before slicing into squares and transferring to a wire rack to cool completely.

Steps:

• Children: Weigh out the ingredients. Older children can do this by themselves with supervision and little ones can help to pour or spoon ingredients into the weighing scales. Put 50g butter, 100g milk or dark chocolate, broken into chunks and 3 tbsp golden syrup in a saucepan or microwavable bowl. Put 100g cornflakes in another large bowl.
• Grown ups: Melt the weighed butter, chocolate and golden syrup in the saucepan over a low heat or briefly in the microwave. Allow to cool a little before pouring over the cornflakes.
• Children: Stir the ingredients together gently using a wooden spoon. Spoon the mixture into 12 cupcake cases arranged on a muffin tray (or baking sheet, if you don't have one). Grown ups will need to do this for younger children or simply arrange on a tray and let the mess happen. Put in the fridge to set.

Steps:

• Melt butter and golden syrup and choc in the microwave and stir then gently mix in cornflakes, coconut and almonds.
• Press into slice tray and refrigerate until set and cut. Important the mix shouldn't be too dry, but still a bit wet. Otherwise will crumble when cut. Can add more chocolate to get consistency right if necessary or slowly slowly add the cornflakes aiming for amounts above.

Steps:

• Preheat oven to 275 degrees. Line a baking sheet with parchment paper or a nonstick baking mat; set aside.
• Place cornflakes in a medium bowl. Using your hands, crush to one-quarter of their original size. Add milk powder, sugar, and salt; toss to combine. Add butter and toss to form small clusters.
• Spread cornflake mixture in an even layer on prepared baking sheet. Transfer to oven and bake until clusters are toasted and smell buttery, about 20 minutes. Remove from oven and let cool completely.

Steps:

• Combine the butter and marshmallows in a medium saucepan. Cook over medium heat, stirring occasionally, until melted. Stir in the toasted almonds and cornflakes. Press into a 9x13 inch baking pan and let sit for 1/2 hour. Cut into squares and enjoy!