Crunchy Cornflake Slice
a rich, flapjack-style traybake with cornflakes and crushed biscuits for a crunchy texture and covered in chocolate
Servings: 24 squares
Equipment
- 1 18 cm x 28 cm rectangular traybake tin or 9" square tin
Ingredients
- 250 g butter
- 340 g light soft brown sugar
- 115 g golden syrup
- 170 g plain biscuits eg Rich Tea or Digestives
- 170 g cornflakes
- 85 g glace cherries halved
- 85 g dates chopped into small pieces
- 200 g chocolate, to cover I usually use milk chocolate but plain or white will also work, depending on your choice
Instructions
- Preheat the oven to 150C (fan) and line the tin with non-stick baking paper.
- Crush the biscuits finely by placing in a large plastic bag and rolling over with a rolling pin until you get fine crumbs.
- Place the cornflakes in a bowl and lightly squeeze them with your hands - you don't want them finely crushed, just a bit smaller.
- Chop the dates and glace cherries if required.
- Place the butter, sugar and syrup in a large microwaveable bowl and heat on full power for 30 second intervals, stirring well each time until completely melted.
- Add the crushed biscuits, cornflakes, dates and cherries and stir well to combine thoroughly.
- Spread the mixture evenly in the prepared tin, press down gently to ensure the top is as smooth as possible. Bake for approx 20 minutes until slightly firm on top and light golden. Remove from the oven and allow to cool completely.
- Melt the chocolate and spread over the top of the cooled base. Allow to set then cut into squares.