Fruity Cornflake Bites
a rich, sticky bite-sized treat
Servings: 36
Equipment
- 2 24 hole mini muffin tins alternatively you could use an 18cm x 28cm traybake tin or 9" square
- 40 mini muffin cases
Ingredients
- 250 g white chocolate
- 250 g golden syrup
- 2 tablespoons milk you can use evaporated milk, whole or semi skimmed
- 150 g corn flakes
- 250 g jelly sweets eg jelly tots or you can use any small sweets of your choice
Instructions
- Line the mini muffin tin with the paper cases.
- Place the white chocolate, golden syrup and milk in a microwaveable bowl and heat on full power for 30 seconds. Stir well and repeat until the mixture is completely melted.
- Stir in the corn flakes and jelly sweets and mix thoroughly. If you wish, you can reserve some of the sweets and use to decorate the top.
- Scoop small spoonfuls of the mixture and drop into the paper cases. Press the mixture gently to fill the cases and if you have reserved any of the jelly sweets add one on top. Repeat until all the mixture is used.
- Set aside for a couple of hours until set and then remove from the mini muffin tins.
Notes
Making these in mini muffin cases means they are less sticky to handle but they can be made in the traybake tin and cut into squares.
Press the entire mixture into the lined traybake tin, scatter any reserved jelly sweets over the top and press down gently to ensure they stick. Allow to cool then cut into squares.