Chocolate Cracknell Recipe
Chocolate cracknell is a simple yet delicious no-bake treat made with cocoa, butter, golden syrup and cornflakes and if you're British, it'll probably remind you of school dinners!
Servings: 12 pieces
Equipment
- Large bowl
- 12-hole muffin tray
Instructions
- Grease a 12-hole muffin tray.
- Put the golden syrup, butter and cocoa in a large microwave safe bowl.
- Microwave until the sugar is dissolved. Then microwave for 2 minutes at 800W on high until you have a bubbling, slightly thickened, glossy syrup.
- (If you'd rather use a saucepan on the hob, put the ingredients in the pan over a low-medium heat, and stir occasionally until the sugar has completely dissolved. Turn up the heat to bring the syrup to a boil and, without stirring, let it boil for 1 minute before removing from the heat.)
- Add the cornflakes and fold through to evenly coat them in the chocolate syrup. Don’t be too rough as you’ll break the cornflakes down to crumbs.
- Spoon the mixture into the muffin tin, sharing evenly between the holes. Press down gently but not so firmly as to crush the cornflakes.
- Place in the fridge to set for 2 hours, or over night.
- Turn out and serve for a taste of yesteryear’s school dinners!
Notes
If you prefer, you can press the mixture into a high sided tray instead and then cut it into squares once it's set.
Nutrition
Calories: 178kcal | Carbohydrates: 29g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 18mg | Sodium: 176mg | Potassium: 68mg | Fiber: 1g | Sugar: 15g | Vitamin A: 506IU | Vitamin C: 4mg | Calcium: 6mg | Iron: 5mg
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