These easy old school cornflake cakes only need 4 ingredients and are perfect for making with kids. They make the best chocolate Easter nests - Mini Eggs optional... but encouraged!
Break the chocolate up into small pieces and add to a heat-safe bowl along with the butter and golden syrup. Heat the mixture either by placing the bowl over a pan of hot water, or by microwaving it in 30-second intervals. Be careful not to overheat it - you want it to be *just* melted together.
Set the chocolate mixture to one side to cool for 1-2 minutes. Meanwhile lay out your cake cases on a baking tray or plate/s so they are ready to fill.
Add your gluten free cornflakes to a large mixing bowl. Pour over the chocolate mixture and use a spatula or wooden spoon to mix everything together. The cornflakes should be nicely coated.
Spoon the mixture evenly between the cake cases. If you want to make Easter nests, top each one with 2-3 Mini Eggs.
Place the chocolate cornflake cakes in the fridge for at least 30-60 minutes until they have set, before tucking in! The wait is the hardest bit, but worth it!
Notes
Step-by-Step Photos: Check out the blog post above for step-by-step photos of this method - perfect if you need a visual aid for young helpers!
Storing: These chocolate cornflake cakes should really be kept in the fridge, and they'll last up to a week. Sometimes longer, but they may start to go a little soft.
Top Tip: Want to speed up the setting process? Pop them in the freezer for 15-20 minutes and you can eat these cornflake Easter nests much sooner!
No Mini Eggs? If it's not Easter time, don't worry. You can top these with your favourite gluten free treats like M&Ms, some gluten free sprinkles, or keep the plain! They're delicious either way.
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