Cornflake Crunch Bar
To adapt this recipe, use Gluten Free Corn Flakes/ Rice Krispies, then for Dairy Free use Callebaut NXT M*lk Chocolate
To purchase Callebaut Chocolate on Amazon UK Click Here
Ingredients
500g Callebaut Milk Chocolate 823 ( we recommend Callebaut but you can substitute )
100g Rice Krispies
200g Corn Flakes
250g Golden Syrup
** for additional flavours try adding
Marshmallows
Coconut
An additional layer of caramel between the chocolate and cornflakes
1/4 tsp Almond Essence into warmed golden syrup. (Warming will allow the essence to mix well)
Method
Begin by lining a 7 x 11” Cake tin. I prefer to line the bottom and the sides, for a clean look around the sides.
Melt your chocolate in the microwave
* If you are using Callebaut, keep the temperature under 30C/85F at all times and the chocolate will remain in temper and have a perfect structure, giving a great snap.
Add your Rice Krispies to the melted chocolate, give it a good stir and pour into the lined tin. Pop this into the fridge…….go on eat the bits left on the spoon its rude not too!!!!!
Move onto the Corn Flakes once the choc/krispy bottom has set.
Measure out the Corn Flakes and drizzle over the golden syrup. This is sticky business so I use gloves and get my hands in there.. it’s easier!!
Pour over the chocky base and using a potato masher push it all down to fill the gaps. Don’t push too hard or they will all break up, you still want that Corn Flake look.
Melt some more chocolate and using a piping bag drizzle across the top.
Pop it back into the fridge to set then cut it up and enjoy
Yummmmm xxxxxxx
