Cornflakes, or other toasted breakfast cereal such as puffed rice, adhered into a mass with melted chocolate softened with a little butter. Set in small paper cake cases.
Known in England since about 1965, we're obliged to our correspondent Trish Johnston for pointing out that they may be derived from "the rice crispies version which I am familiar with, the Chocolate Crackle, originated in Australia. It was featured in The Australian Women's Weekly in 1937."
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Cornflake Cakes - Makes 12
2 oz Milk Chocolate
4 oz Corn Flakes
2 tbsps Golden Syrup
Melt the butter, syrup and chocolate in a bowl for 1 minute over boiling water, stir in the corn flakes and spoon into 12 small paper cases. Chill to set.
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