Cornflake Slice
A delicious slice, similar to Cornflake Tart but baked in a traybake tin and cut into squares
Servings: 24 squares
Equipment
- 1 traybake tin of approx 20 x 28cm or 9" square tin
Ingredients
Base
- 115 g butter plus a little extra for greasing
- 60 g icing sugar
- 170 g plain flour
- 2 - 3 tablespoons raspberry jam or you could use a different jam like strawberry or another type of spread - a chocolate or biscuit spread would be delicious
Topping
- 115 g dark soft brown sugar dark brown sugar gives a rich, fudgy flavour but you can use light brown sugar if you prefer
- 225 g golden syrup
- 115 g butter
- 115 g marshmallows
- 225 g corn flakes
Instructions
To make the base
- Preheat the oven to 160C (fan) and grease the traybake tin well. You will find it easier to press the base into the tin if it is not lined so make sure the tin is greased well to ensure the base does not stick to it.
- Melt the butter - this can be done in a microwave. Put the butter in a microwaveable bowl and heat on full power for 30 seconds. Stir well until no lumps remain then add the icing sugar and stir well until combined. Add the flour and stir again until the mixture binds together in a ball.
- Press the mixture evenly into the greased tin. I do this with my fingers initially to make sure the mixture is spread to the corners but the top can be a bit lumpy. Use a palette knife to smooth it over until you have a nice flat, even surface. Pop in the oven and bake for about 15 minutes until the base is light golden in colour and starting to feel slightly firm.
- Remove from the oven (you can leave the oven turned on so it won't need to preheat to bake the topping) and allow to cool for a few minutes until you can press the base lightly without damaging it. Spread the jam evenly over the cooked base.
To make the topping
- Melt the butter, sugar, golden syrup and marshmallows together. Again, place these ingredients in a large microwaveable bowl and heat for 30 seconds, stir and repeat as many times as necessary until everything is completely melted and mixture is smooth. Stir in the corn flakes, stirring gently but thoroughly to make sure all the cornflakes are completely coated in the melted mixture.
- Spread the mixture over the jam and base and press down gently, lightly smoothing the top.
- Return to the oven for another 20 - 25 minutes, until the topping is golden brown and starting to firm around the edges.
- Remove from the oven and allow to cool for about 15 minutes, the traybake will be just slightly warm.
- Cut into squares and leave in the tin until completely cold.
Notes
These Cornflake Slices are delicious eaten straight away but will keep well in an airtight container for several days. Keep at room temperature, do not put in the fridge to maintain crispness.