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Cornflake chews
Sweet, chewy, and crunch - these Cornflake Chews are a family favourite. Just be careful; they're highly addictive!
YIELDS
8
TO
10
Ingredients
- 5 Mackintosh Toffee Candy Bars, roughly chopped
- 2 tablespoons heavy cream or coconut cream
- 1/2 cup sliced almonds
- 1/2 cup unsweetened ribbon coconut
- 2 1/2 cups cornflakes
Directions
- Heat the toffee and cream in a large, heavy-bottomed pot over low heat, stirring occasionally, until the toffee is melted, about eight minutes.
- Meanwhile, lightly toast the almonds over medium heat in a small frying pan. Transfer the almonds to a medium bowl.
- In the same pan, lightly toast the coconut over medium heat. Add the coconut to the almonds and stir together.
- Add the almond coconut and cornflakes to the warm toffee mixture. Stir together until combined.
- Drop heaping tablespoons of warm mixture (leaving space between each) onto a large piece of parchment or waxed paper. Lightly wet your fingers (to prevent sticking) and gently press each portion into a little mound. Cool completely before serving. Store in a resealable container at room temperature for up to one week or in the freezer for up to one month. Enjoy!
NUT-FREE TIP: Skip the almonds and use half a cup more ribbon coconut or cornflakes.
