Toblerone Crispy Cakes
A community recipe by Turkish DelightNot tested or verified by Nigella.com
Print me
Melt the chocolate and the butter together very slowly - don't let it burn at all. Add the golden syrup and stir until dissolved Pour in the cereal and mix gently until all are coated -you may need a little more golden syrup to help it stick as it varies. Spoon them into paper cases and chill in the fridge for at least an hour. They will keep in the fridge for about 2 days.
Melt the chocolate and the butter together very slowly - don't let it burn at all. Add the golden syrup or light corn syrup and stir until dissolved Pour in the cereal and mix gently until all are coated -you may need a little more golden syrup or light corn syrup to help it stick as it varies. Spoon them into paper cases and chill in the fridge for at least an hour. They will keep in the fridge for about 2 days.
Introduction
Cornflake cakes made with toblerone.
Cornflake cakes made with toblerone.
Ingredients
Serves: as desired
Metric
Cups
- 150 grams toblerone chocolate (in small pieces)
- 75 grams cornflakes (or other cereals such as Rice Krispies)
- 40 grams unsalted butter (maybe a little less)
- 2 teaspoons golden syrup
- 5⅓ ounces toblerone chocolate candy bars (in small pieces)
- 2⅔ ounces cornflakes (or other cereals such as Rice Krispies)
- 1⅖ ounces unsalted butter (maybe a little less)
- 2 teaspoons golden syrup or light corn syrup
Method
Toblerone Crispy Cakes is a community recipe submitted by Turkish Delight and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Tell us what you think
Thank you {% member.data['first-name'] %}.
Explore more recipesYour comment has been submitted.