Cornflake Toffee Delight (Print Version)
# Ingredients:
→ Main Components
01 -
3 cups cornflakes cereal (slightly under 3 cups, avoid overloading)
02 -
1/2 cup brown sugar, tightly packed
03 -
12 ounces chocolate
04 -
1/2 cup salted butter
→ Extra Garnish
05 -
Maldon sea salt flakes
# Instructions:
01 -
Grab a baking sheet and cover it with parchment or a non-stick mat. Scatter the cornflakes on the tray, keeping them in an even pile for balanced coverage.
02 -
Combine butter and brown sugar in a pan over medium heat, stirring nonstop till it’s smooth. Keep it on heat for another 1-2 minutes, giving it a good stir every few seconds.
03 -
Drizzle the buttery toffee over the cornflakes. Use a spatula that can handle heat to mix gently until all flakes are coated well. Press them into a neat rectangle shape.
04 -
Set the oven at 350°F (175°C) and bake the coated flakes for 9-12 minutes. Peek in halfway to check them. If any edges stick out, press them inward for even baking.
05 -
Take the tray out of the oven and leave it alone until everything cools down completely. The mixture will firm up as it cools. Break it into pieces however you like.
06 -
Pop the chocolate into a microwaveable bowl, heating it at halfway power in bursts of 30 seconds. Stir every time until it’s creamy and melted. Dip a corner or half of each piece in the chocolate, then lay it out on parchment to set up.
07 -
Want a sweet and salty twist? Dust some Maldon sea salt flakes on the chocolate-covered bits before it hardens.
# Notes:
01 -
Don’t fill the measuring cup to the top with cornflakes. It’s better to measure slightly under 3 cups to make sure everything gets coated nicely.