Ingredients for Cornflake Choc Nut Slice
- 200g Mars Bars, chopped
- 100g Butter, unsalted
- 1/2 cup (125g) smooth Peanut Butter
- 1 cup (120g) Icing Sugar, sifted
- Corn Flakes
- Dark Chocolate
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How to Make Cornflake Choc Nut Slice
- Preheat oven to 350°F (175°C). Grease and flour a 23cm square baking pan.
- Line the base and sides of the pan with baking paper, leaving some overhang to help with lifting out the slice later.
- In a heatproof bowl set over a pan of simmering water (double boiler), melt the chopped Mars bars, 100g butter, and peanut butter together. Stir until smooth and well combined.
- Remove from heat and transfer the melted mixture to a large bowl. Stir in the sifted icing sugar until fully incorporated.
- Gently fold in the lightly crushed cornflakes (or Rice Bubbles) until evenly distributed.
- Firmly press the mixture into the prepared baking pan, ensuring an even layer.
- In a separate heatproof bowl set over a pan of simmering water (double boiler), melt the chocolate and 2 tablespoons of butter. Stir until smooth and glossy.
- Pour the melted chocolate evenly over the cornflake mixture in the pan and spread to create a smooth top layer.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the slice to set completely.
- Once set, lift the slice out of the pan using the baking paper overhang. Cut into rectangles and serve.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
61g
Fat
67g
Carbs
10g
