Chocolate Nut and Cornflake Slice

This is a non-bake afternoon tea treat that I found in a Women’s Weekly cookbook. Those Women’s Weekly cookbooks are everywhere which is not good for an impulse cookbook buyer, such as myself.

This is chockablock full of yummy things that aren’t really good for your waistline or anything else for that matter. So I suggest make it as a treat, slice up one piece for everyone and then put the rest in the freezer for another day. The kids had one piece for afternoon tea today plus some orange. A nice balance.

There is quite a bit of chocolate to melt for the topping. Be careful to keep stirring it over the heat so it doesn’t get over cooked and gritty (which is what I accidentally did today while multi-tasking!)

chocolate nut and cornflake slice

(from The Australian Women’s Weekly book ‘Macaroons & Biscuits’)

125g butter, coarsely chopped
1/2 cup caster sugar
1/3 cup light corn syrup
1/3 cup crunchy peanut butter
4 cups cornflakes (I used another 1/2 cup more and that worked well)
350g milk chocolate, chopped

Grease a 20 x 30cm pan and line with baking paper. In a large saucepan stir together the butter, sugar, light corn syrup and peanut butter until the sugar is dissolved. Bring to the boil and simmer over low heat, uncovered for 5 minutes. Gently combine with the cornflakes. Spread mixture into the pan and press down firmly. Pop into the fridge for 30 minutes.

Melt the chocolate in a saucepan over low heat (or better still in a double boiler) and spread over the slice. Stand at room temperature until set.

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2 Responses to Chocolate Nut and Cornflake Slice

  1. Nadiah says:

    I often end up turning the chocolate gritty. Last time thankfully it was only towards the end, but I always find it a bit stressful when working with it. I wonder if there's a trick to it – v. low heat maybe? I once had a bit of success using a hot water bath. Have you tried that?

  2. Natalie says:

    Yes, I mostly do the double boiler thing. A saucepan of simmering water with a bowl over the top to melt the chocolate in. That method is always reliable. However my challenge is white chocolate. For some reason I always struggle to get smooth white chocolate. I now avoid it if I can!

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