Chocolate Cornflake Cakes

5 from 1 vote

Chocolate Cornflake Cakes

Chocolate cornflake cakes are a no-bake treat with just five ingredients. Crunchy cornflakes mix with melted chocolate, syrup and powdered sugar, then set in cases for a sweet, crunchy snack.

Prep Time5

Setting time1

Total Time1 5

Course: Sweets

Cuisine: American

Keyword: No Bake

Servings:

Author: Bella Bucchiotti

Equipment

Ingredients

3 Cups Cornflakes cereal
¾ Cup chocolate chips I used semisweet
2 Teaspoons olive oil
3 Tablespoons light corn syrup
2 Tablespoons powdered sugar

Instructions

Line a muffin pan with cupcake liners. Set aside.
Pour the Cornflakes cereal into a large bowl.
In a microwave-safe bowl, add the chocolate chips and the olive oil.
Melt in the microwave at 50% power in 20-second intervals. Make sure to mix in between each. It took about 2 minutes.
Add the corn syrup to the melted chocolate, and mix well.
Pour the chocolate mixture over the cornflakes.
Mix well until the cereals are coated with the chocolate.
Add the powdered sugar to the chocolate/Cornflake mixture. Mix until the sugar is incorporated into the mixture.
Use a large cookie scoop and scoop up the mixture.
Place them in the prepared muffin tin. Depending on how big you are making them, you should have between 9 (I used a 3-Tablespoon spoon) to 12 (if you use a little bit more than 2 Tablespoons per tin).
Gently press down and let them cool off for 1 hour, then serve.

Notes

Choose your chocolate: Cooking chocolate is the best type to use here, since it melts well, but I've had good results with regular chocolate, so you can experiment.
Give them time to set: These chocolate cornflake cakes can take an hour or an hour and a half to set, so you'll need to be patient!
Tempting toppings: While these are still wet, you can add toppings such as sprinkles or a drizzle of melted white chocolate or, for Easter, mini chocolate eggs.

Nutrition

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