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Classic cornflake crunch

Published 29 May, 2008

Kids love it, adults love it (come on admit it), it's easy and fun to make - just watch those toddlers turn chocolatey brown.

Your classic cornflake / rice puff / gluten free biscuit crunch is a timeless winner - and oh so quick.

Chocolate cornflake fridge crunch cake recipe

300g / 10oz crushed gluten free cornflakes / rice puffs (watch out for that barley malt!) /gluten free biscuits or a combination
140g / 4oz butter /margarine depending on whether you want it dairy free too
3 tbsp golden syrup
2 1/2 tbsp gluten free (dairy free) cocoa powder
120g / 3 1/2 oz gluten free (dairy free) chocolate (if you use dark chocolate you should be safe but always check the label of course)
50g sultanas (optional)

Melt margarine, syrup and cocoa powder together (on a low heat) then stir in your crushed stuff and sultanas if using. Pour the mixture into a baking tin so it's about an inch / 2 cm thick and press down with the back of a spoon.

Let it cool for a while then pop it in the fridge for 30 minutes.

Melt the chocolate (best done in a bowl over a pan of simmering water) then pour over the cooled cake - stick it back in the fridge until set.

It's hardly haute cuisine, but no-one will say no to a chocolatey, chewy, crunchy piece of gluten free cornflake crunch cake made in the classic style ;-)

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