No cooking necessary! Just three simple layers to this one, and a whole load of delighted faces when they arrive! I adore a fridge cake made from a few common ingredients, and this one is great for throwing together for a change to a baked treat. It’s one of my favourite flavour combinations – chocolate and peanut butter – and the cornflakes give it a wonderful crunch.
Chocolate & Peanut Butter Cornflake Bars
Ingredients
Base
140g cornflakes
50g unsalted butter
200g dark chocolate
2 tbsp golden syrup
Middle
220g smooth peanut butter
25g icing sugar
Top
200g dark chocolate
Method
- Line an 8 inch square tin with baking paper or reusable liner.
- Melt your butter, golden syrup and 200g chocolate in a bowl over a simmering pan of water until they’re melted, mixing to help the process.
- Remove the bowl from the heat and add your cornflakes to the bowl. Stir until they’re evenly coated.
- Press the cornflakes into an even layer in the tin and chill for 15 minutes.
- Pop the peanut butter and icing sugar in a small saucepan and gently heat, stirring until it’s melted and combined.
- Pour the peanut butter over the cornflake mix and spread in an even layer.
- Chill again for 30 minutes, or until the peanut butter layer has hardened slightly.
- Melt 200g chocolate in a bowl over a simmering pan of water.
- Pour over the peanut butter layer and spread evenly.
- Chill again for 30 minutes, or until hardened.
- Remove from the fridge and leave to warm to room temperature before cutting into pieces.
Enjoy!
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Adapted from Baking Queen 74.
