We’ve been hosting camp staff for almost 5 years now and every staff member we host shares something from home with us. One year we made Yorkshire Puddings, one year there was a promise of a full Sunday Roast, etc. This year, I asked if anyone had heard of Corn Flakes Cakes and I got a huge smile from one of our guys. He said his mom makes them and I asked for the recipe.
These chocolate corn flakes cakes couldn’t be easier to make. The instructions I got were the ingredients and the instructions, “just throw everything in the pan and stir”. As a busy mom of three who loves a simple recipe that was music to my ears. They are so similar to my bird’s nest cookies that I had to give them a go.
As simple as making Hanukkah chocolate bark, cake batter dessert dip or a no-bake pistachio pie, the hardest part of this recipe is waiting for them to set. Your kids can help make these treats and while they are traditionally served around Easter time in England, I bet you’ll find yourself making them all year long!
Ingredients
- Golden syrup: A British pantry staple, golden syrup is similar to a corn syrup, but so much better. Grab a bottle in the international section of your grocery store, a specialty food market or online.
- Chocolate Chips: I use semi-sweet chocolate chips, but you could use any mix of dark chocolate, semi sweet and milk chocolate that you like the best.
- Corn Flakes: Stick with the classic here. Can be Kelloggs or store brand, but just the good old fashioned corn flakes, no nut clusters, no bran, etc.
Step by Step Instructions
Melt the golden syrup and butter together in a pot.
Once completely melted add in the chocolate chips and turn the heat down to low. Let it sit for a minute while the chocolate chips melt and then stir well until everything is combined well.
You should see no chunks of chocolate left. As soon as its all melted, take the pot off the heat.
Then tip in your corn flakes and stir with a large spoon until every last flake is coated in the chocolate mixture.
Portion the chocolate covered corn flakes into muffin papers (either mini or regular sized), put your decorations on top while the chocolate is still a bit melty so it all stays put and then pop them into the fridge to set.
Holiday Topping Ideas
While I photographed this recipe with cute Cadbury Easter eggs, because that’s how my British friends told me was most traditional, you could certainly change up the toppings for other holidays.
- For Hanukkah: Grab blue m&m’s to put in the top, a piece of gelt still wrapped up or even a chocolate dreidel. Instead of putting the corn flakes cakes into muffin wrappers, you could dollop them on to parchment lined baking tray and call them chocolate latkes. Dust with gold sprinkles or luster dust for that “just fried” look.
- For Halloween: Make them spooky by adding candy eyeballs to the top. Drizzle with melted white chocolate for a cobweb effect.
- For Christmas: Pick your favorite Christmas candy, some tiny candy canes, an Andes mint or just grab some red and green m&ms for the top.
Storing the Corn Flakes Cakes
These are super easy to make ahead of time and store. Once set, place them in an airtight container and store on the counter for up to a week. If you live in a warm climate, you could also store them in the fridge.
They also freeze really well. Once set, just pop them into an zip top bag or airtight container. The corn flakes cakes will be good for up to 3 months. Then enjoy them frozen or let sit out on the counter for a few minutest to defrost.
It’s unlikely that you’ll have any left over after that week…these little crispy chocolate cookies are just too good to resist.
Other Easy Dessert Ideas
Did you try this recipe and and love it? 😍 Let me know by leaving a comment below or 5 ⭐ rating!
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📖 Recipe
4-Ingredient Corn Flakes Cakes
Ingredients
- 3 TB Golden Syrup
- 1 cup chocolate chips
- 4 TB butter
- 5 cups corn flakes
Instructions
- Melt the golden syrup and butter together in a pot.
- Once completely melted, add in the chocolate chips. Let it sit for a minute while the chocolate chips melt and then stir well until everything is combined well. You should see no chunks of chocolate left. Turn off the heat.
- Then tip in your corn flakes and stir with a large spoon until every last flake is coated in the chocolate mixture.
- Portion the chocolate covered corn flakes into muffin papers (either mini or regular sized), and put your decorations on top while the chocolate is still a bit melty so it all stays put and then pop them into the fridge to set.
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