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Chocolate cornflake buns recipe

Chocolate cornflake buns recipe

  • Recipes
  • Dish type
  • Biscuits and cookies
  • Chocolate biscuits

Very easy to make for a children's birthday party because they can help!

23 people made this

IngredientsServes: 8

  • 1 (230g) bar of Cadbury Dairy Milk (or any other milk chocolate)
  • 3 to 4 tablespoons butter
  • about 125g cornflakes, more or less as required

MethodPrep:1hr10min ›Ready in:1hr10min

  1. Pour boiling or very hot water in a bowl and place a slightly larger bowl on top.
  2. Place chocolate pieces and butter to melt in the top bowl.
  3. As soon as mixture is creamy and soft, add cornflakes (though not all at once to ensure that all the cornflakes get covered with the melted chocolate).
  4. Quickly scoop small spoonfuls of mixture and place on a non-stick baking tray.
  5. Refrigerate for at least an hour.

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Reviews in English (2)

yummeh-03 May 2010

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Chocolate Cornflake Buns or Seasonal Easter Nests

It’s coming up to Easter which means that every recipe will now be adorned with mini eggs, chocolate bunnies and chicks.

And this one is no different.

The boys wanted to do Easter baking. I agreed but wanted to keep it simple. They consulted their “Children’s Cookbook” and Cathal (4) chose “Cornflake Crunch” but felt it wasn’t Easter-y enough (it were definitely deemed chocolatey enough).

We divided the mixture into pastel coloured cake cases and Cathal and Laoise decorated them with eggs. Some eggs *may* have disappeared in the process.

You can have small kids measure the ingredients into the saucepan and stir with supervision. I let Cathal make the indentations for the eggs and he and Laoise decorated with the eggs. Ciarán took the photos.

This recipe is jumping on the Easter bandwagon but happily it is equally delicious all year around and makes a change from the usual Rice Krispie buns.

Chocolate Cornflake Buns or Easter Nests

225g milk or dark chocolate, whichever you prefer

3 tablespoons golden syrup

Optional: mini eggs to decorate

Break the chocolate into small pieces and melt in a heavy saucepan over a low heat with the butter and golden syrup. Keep stirring and take it off the heat as soon as it’s melted.

Add the cornflakes and stir well.

Divide the mixture into the cases.

Press on each one to make an indentation to hold the egg. Add egg of whatever decoration you choose.


Tempering Tips Tempering melted chocolate ensures that it will set up firmly with a glossy sheen. Any leftover chocolate can be tempered again later.

1. Chop 1 pound of room temperature chocolate into 1/2&ndashinch pieces.

2. Put 2/3 of the chocolate in a glass bowl. Microwave at medium&ndashhigh power for 30&ndashsecond periods, stirring with a rubber spatula in the intervals, until 3/4 of the chocolate is melted, about 1 1/2 minutes.

3. Stir the chocolate until completely melted, then scrape it into a clean, dry, room temperature bowl. Measure the temperature of the chocolate with an instant&ndashread thermometer it should be between 100 and 115 degrees. Add the remaining chocolate in large handfuls, stirring constantly until the chocolate is at 88 degrees. If the chocolate becomes too cool, melt a few more tablespoons of chopped chocolate and stir them in to raise the temperature.

4. Dip the tip of a knife in the chocolate the chocolate on the knife should begin to set within 1 minute. Use at once.


Old style chocolate cornflake cakes not working, what am i doing wrong??

my family love the old school dinners style cornflake cakes made with golden syrup, butter and cocoa powder but although they taste great they never stick together no matter how i adjust the butter to syrup ratio. hmmm: i've found that it works a little better if i crush the flakes and i always put them in the fridge so i'm at a loss now as to what i'm doing wrong:dunno:
could do with some instructions please:nmswave:

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yes i do melt them together. the original reciepe says 3 tablespoons of butter to 3tablespoons of syrup to 1 tablespoon cocoa but it doesnt set so i reduced the butter and they just stay sticky without setting. more butter and its just cornflakes in chocolate sauce. dunno:

will have to try googling another method. 1 said to add a tablespoon of icing sugar but that just sounded strange to me. )

personally i dont measure.

i just pour and go lol
we use LOADS of golden syrup and melted value chocolate but no butter.

works just as good and taste yummy

my family love the old school dinners style cornflake cakes made with golden syrup, butter and cocoa powder but although they taste great they never stick together no matter how i adjust the butter to syrup ratio. hmmm: i've found that it works a little better if i crush the flakes and i always put them in the fridge so i'm at a loss now as to what i'm doing wrong:dunno:
could do with some instructions please:nmswave:

Anyone not having turkey, on big day

Not really bolognasie more savoury mince..i think??

my family love the old school dinners style cornflake cakes made with golden syrup, butter and cocoa powder but although they taste great they never stick together no matter how i adjust the butter to syrup ratio. hmmm: i've found that it works a little better if i crush the flakes and i always put them in the fridge so i'm at a loss now as to what i'm doing wrong:dunno:
could do with some instructions please:nmswave:

my family love the old school dinners style cornflake cakes made with golden syrup, butter and cocoa powder but although they taste great they never stick together no matter how i adjust the butter to syrup ratio. hmmm: i've found that it works a little better if i crush the flakes and i always put them in the fridge so i'm at a loss now as to what i'm doing wrong:dunno:
could do with some instructions please:nmswave:

Slimming world on a budget?? i am finding it impossible

Working mum needs easy meals to just throw in the slow cooker or microwave!


Cornflake Crispies.

Chocolate Cornflake Crispies are always a popular treat with adults and children alike.

I have a new favourite recipe book. It’s actually one I bought about 5 years ago and never got round to testing out any recipes. Mary Berry’s Baking Bible is a classic which millions of people use (including me) but Annie Bell’s Baking Bible is a fabulous book. It features many classics and traditional favourites but also includes special twists and more unusual bakes that we might not have heard of.

I would like to be able to bake through the whole of the book but I don’t know if I will have chance to do this. I start off projects and then work gets busy . And life in general just takes over. So I’ll have a go and even if I bake some recipes I’ve never had a go at before, that’s a great start.

I like to use a mixture of dark and milk chocolate in my crispies. As it was nearly Easter I chose some pretty yellow spotty pastel cupcake cases from my baking stash.

To begin with, I thought I would take one of the simplest recipes ever. One we always start off learning as children. Cornflake Crispies which Annie Bell describes as “an oldie, but a goodie, these remain a classic favourite of children, teenagers and a few grown ups. You can also make them using dark chocolate only, but the mix of milk and dark creates a good balance,” I agree, the presence of milk chocolate for children seems to work better although dark chocolate is delicious as well.

This is what I chose to use when I made Cornflake Crispies at home a few weeks ago when it was Easter. I had some Cadbury’s Mini Eggs, which to me are seriously addictive. In fact, I’m really surprised there were enough to put in the crispies to turn them into Easter nests. Usually you’re meant to use Shredded Wheat to make them into a chocolate nest but I didn’t have any in the cupboard, only cornflakes.

First, I melted a mixture of dark and milk chocolate in a microwave proof bowl, along with a small portion of butter. Once this had cooled down slightly, I folded in some cornflakes. Another version I have uses golden syrup as well but this wasn’t needed in this recipe. The chocolate I used was Tesco’s own brand and it works really well. I tend to get it in when it is on special offer.

I spooned the mixture evenly among twelve cupcake cases which I had already put inside a muffin tin. Although the crispies is a no bake recipe, and sers in the fridge I always put them into a muffin tin so that they keep their shape. Before putting in the fridge I put some mini eggs on the top of the nest.

I put the chocolate crispies into a muffin tin so that they keep their shape while they set in the fridge. One for me with a cup of tea!

After an hour or so, the crispies had set in the fridge. We had them over the course of the Easter Weekend with cups of tea or instead of pudding. They didn’t last long. I just wish I had made double the amount!


How to make golden syrup

The only ingredient I didn’t have was the golden syrup so I found a recipe on an online forum to make my own. It was an added touch to the recipe because it was homemade and not from a bottle. It called for 1 tbsp water where I used 3 tbsps. I also added 1 tbsp of butter pancake syrup. This makes just enough to add to the chocolate mixture for the clusters.

  • ¼ cup sugar
  • ½ tsp vinegar
  • 3 tbsp. water
  • ⅓ cup light corn syrup
  • 1 tbsp. butter pancake syrup
  1. In a small saucepan add sugar so that is covers the bottom of the pan evenly.
  2. Then sprinkle the vinegar and water on top.
  3. Cook over a low heat without stirring for 5 minutes.
  4. Add butter pancake syrup then increase heat to medium and cook syrup for about another 5 minutes or until it has a light caramel color.
  5. Remove from heat. Add corn syrup.
  6. Do not stir for 2 to 3 minutes so it can bubble.
  7. When the bubbling stops, stir well.
  8. If you have leftovers store at room temperature

ABOUT THE AUTHOR

Author: Jackie Jackson

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Cornflakes Chocolate Crispies

Chocolate and cornflakes are my son’s favorite foods and when I combine them both to prepare an easy peasy chocolate covered cornflake crispies they are bound to disappear on the day of preparation itself. Crisp, decadent without being too sweet. Not at all a complicated recipe and its super quick to bring together. Its the setting which takes a bit of time but worth the wait as the crispies sit in the refrigerator. Golden syrup is essential but if you do not have it on hand, you can substitute it with equal parts of honey and corn syrup.

Presenting my kid’s favorite chocolate recipe for your little ones. Hope your kids enjoy it as much as Nehal did.

Cornflakes Chocolate Crispies Recipe

Prep & Cooking: 15 mts, Setting: 2-3 hrs

Yields: approx 12 crispies

3 cups cornflakes (I used Kellogs Cornflakes)

200 gms grated dark chocolate or milk chocolate (I used Morde brand)

1 Melt chocolate, butter and golden syrup in a double boiler. Alternately, heat a stainless steel vessel with about an inch of water, bring to a boil and lower the flame completely. Over the stainless steel vessel, place another vessel (the bottom of this vessel should not touch the water of the stainless steel vessel) such that is rests on the rim of the lower vessel. Place the grated chocolate, butter and golden syrup in the upper vessel. The chocolate will melt due to the steam released from the hot water. Keep stirring till most of the chocolate melts.
2 Turn off the flame, remove the vessel which has the melted chocolate. Add cornflakes, a few tablespoons at a time and mix it well. Adjust cornflakes quantity based on the chocolate mixture.
3 Take a muffin pan or cupcake liners, add a heaped tbsp of the cornflakes chocolate mixture to the cupcake liners. Allow to cool to room temperature.
4 Once the crispies cool, set in fridge for 2-3 hours.
5 After the chocolate crispies are set, remove from fridge and serve.


Choc Cornflake Biscuits

hour hour

125 g butter, chopped, at room temperature
1/2 cup Chelsea Caster Sugar
1 egg
1/2 tsp vanilla extract
1 cup self-raising flour, sifted
1 cup cornflakes, plus 1 1/2 cups extra, for coating
1/3 cup milk choc chips
1/3 cup sultanas
1/3 cup chopped glace cherries

Preheat oven to moderate, 180°C. Lightly grease 2 oven trays. In a large bowl, using an electric mixer, beat butter and Chelsea Caster Sugar together until light and fluffy. Beat in egg and vanilla.
Fold flour, 1 cup of cornflakes choc chips, sultanas and cherries through mixture.
Lightly crush remaining cornflakes. Roll tablespoonfuls of mixture into balls. Toss in cornflakes. Place onto prepared trays, 3cm apart.
Bake for 12-15 minutes until golden. Cool on trays for 5 minutes before transferring to a wire rack to cool completely.


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Choc Chip Cornflake Cookies

When the weather gets cooler I find myself wanting to bake more. It’s normal I think. Baking is comforting and relaxing for me - provided I have the right recipe. And then, treating myself to a lovely slice, piece or bite of what I have made is another comfort all of its own. I know not everyone finds cooking or baking as therapeutic as I do. I do hope though, especially since you are reading this, that even if you are not a natural or passionate cook, your CombiSteam has helped to inspire or entice you a little more in that direction.

Before I share this really simple, quick to cook and yummy recipe I wanted to talk a little bit about recipes and technique versus appliance and tools. You know that old saying “a good tradesman never blames his (or her please!) tools”? Well I agree. I am a believer that if you can cook and you take your time to follow a good recipe and also tap into your senses while you’re cooking - you can cook in anything. You don’t necessarily need the latest and greatest oven and all the whizz bang features. Getting a good outcome really does start with a good recipe and taking time with your technique. Of course though, a CombiSteam can take it to the next level!

The dawn of the internet era has given rise to a plethora of food bloggers and recipe sites online. Of course, I am one of them and I am entirely grateful to have the opportunity to share my ideas and my passion with many people at the press of a button but…….it is also worth keeping in mind that not all recipes are created equal. Not all recipes are written to be fail safe or fool proof and it is so so so important to take the time to read your recipe carefully and use things from a “reputable” or well used website. Not everyone is Martha Stewart if you know what I mean!

When I was learning to cook (which I still consider myself to be doing) someone gave me some wonderful, yet very simple tips, about following a recipe, and I do them to this day. I credit the process of following these with the fact that more often than not, the outcome is a success. Hoorah! So now I will pass them on to you. Yes, you’re welcome!

Read the recipe in full (that is from start to finish and top to bottom) at least once, carefully, before you even get out a knife or a bowl. Then read it again!

When you are ready to start cooking begin with the ingredients! Make sure you get everything that you need out onto your bench and check them off against the list of ingredients on the recipe. Then measure, weigh and prepare everything one by one. For example if the recipe says 2 spring onions - roots removed and finely sliced - make sure your two spring onions have their roots removed and are finely sliced before you continue with anything else. If you need 1 tbs of soy sauce, measure it out and place it in a small bowl so it’s ready to go. In a commercial or restaurant kitchen we call this mise en place (pronounced meez en plus in my Aussie twang) which translates in English to “everything in it’s place”. A great way to think about it is to pretend you are on your own cooking show with all your little bowls and ingredients organised and ready to go.

Once your ingredients are checked off and prepared, make sure you have all your equipment ready. If a pan needs greasing and lining - do it. If you need a mixing bowl and a grater, get them out. If you need a pre-heated oven get it on to pre-heat. You get the drill!

Now follow the steps of the method one by one, carefully and slowly, taking note of any “key words” that are mentioned. For example, if the recipe says “gently fold” the flour into the mixture then make sure you are gentle and that you use a slow folding motion with your spatula. If you don’t there will be consequences. The cake may end up being tougher and rubbery leaving you disappointed with the result. The words written are there for a reason so don’t just go all rogue and start doing whatever you like and expect a great outcome.

Use your senses - smell, touch, sight and taste when it comes to the cooking. A recipe will always give you a cooking time and a cooking temperature and whilst these are a wonderful guide they do not account for (and cannot account for) variances in oven brands/models, different thicknesses or materials of baking trays and dishes, ranges of temperature variations inside your oven etc etc etc. So use the recipe temperature and time as a guide but take note of phrases like “or until golden brown” and “until firm and springy to the touch”. If your cake has been in the oven for the specified 45 minutes but isn’t golden brown then you should continue to cook it, checking regularly, until it is. See what I mean?

Using these tips should help you to always get the best out of your recipe - provided it has been written by someone who knows what they are talking about!

So try the tips now with this cute and easy recipe. It will make success pretty much a given!

Ingredients:
115g butter (chopped into 2m cubes)
½ cup brown sugar (lightly packed)
2 tbs caster sugar
2 tsp golden syrup
1 XL egg (lightly beaten)
1 ½ cups plain flour (gluten free if you prefer)
½ tsp bi carb soda
½ tsp baking powder
¾ cup milk or dark chocolate chips
1 ½ cups corn flakes

Line two large baking sheets/trays with baking paper. (use a little cooking spray or oil underneath to help it stick to the trays)

Place the butter into a mixing bowl. Place the bowl into your CombiSteam. Select Steam. Set the temperature to 40°C. Leave for 5 minutes or until very soft (a little melty is ok but not completely melted).

Remove the bowl and change the setting on your CombiSteam to Combination Steam. Set the temperature to 170°C. For variable Steam choose 10%. (For a V-ZUG/Wolf CombiSteam use Hot Air Humid for this recipe.) Allow oven to pre-heat.

Add the sugars and golden syrup to the bowl with the butter. Use a hand whisk to whisk until very well combined, thick and shiny. Add the egg and whisk well to combine.

Switch to a rubber spatula and mix through the flour, bicarb, baking powder, chocolate chips and cornflakes. Be gentle and don’t overmix it. Once a dough forms you can stop.

Take heaped tablespoons of the mixture (around 1 ½ tbs ea) and roll into balls. Place them on the trays leaving some space in between each one.

Add the trays to the oven. Cook for up to 15 minutes, until golden brown and set on the top. The centre will still be a little squishy if you press it.

Remove and allow to cool on the trays (if you can!).

Enjoy once cool or leave to cool completely to store in an airtight container for up to 5 days.

These make a great treat. The cornflakes give them a nice chewy texture and slightly salty flavour which I love. A great lunchbox snack or something to share with a cup of tea or coffee.

As mentioned if you have a V-ZUG or Wolf oven you can either use your Hot Air+Steaming function or your Hot Air Humid function for these. Maybe try both and see what you prefer.

Get baking and remember to follow those recipes carefully with a royal eye on the detail.