Feeling nostalgic? Every single Easter without fail, I make these cornflake cakes – a tradition my mum passed onto me. I’ve never thought to share them on the blog before, not because they aren’t bloody delicious, but because they are so easy peasy to make.
Everyone knows how to make cornflake cakes, they, along with flapjacks, are probably the first things you learn to make as a child. However, these are a far more superior version of the humble cornflake cake, made with Mars bars and golden syrup to make them so sticky, delicious and oh so moreish.
A trip down memory lane with these pimped up cornflake cakes. They are so easy that it’s almost embarrassing to call it a recipe. Despite how bloody easy they are, they are extremely delicious so if you manage to make one thing this Easter, make it these.
- 5 full-size mars bars, chopped into small pieces
- 30g butter
- 3 tbsp golden syrup
- 200-250g cornflakes
- Mini eggs
- Line a cupcake tin with 12 paper liners
- Place the mars bars, butter and golden syrup into a glass bowl set over a pan of simmering water. Slowly melt the ingredients, stirring every now and then to help things along
- Place the cornflakes into a large bowl. Once the mars bars have melted, pour the melted mixture into the cornflakes. It is very sticky, so work quickly before it sets!
- Spoon the mixture into the cupcake cases and top with mini eggs. Place in the fridge to chill – then enjoy!
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