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Cornflake chews

Sweet, chewy, and crunch - these Cornflake Chews are a family favourite. Just be careful; they're highly addictive!



  • 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


  1. Heat the toffee and cream in a large, heavy-bottomed pot over low heat, stirring occasionally, until the toffee is melted, about eight minutes.
  2. Meanwhile, lightly toast the almonds over medium heat in a small frying pan. Transfer the almonds to a medium bowl.
  3. In the same pan, lightly toast the coconut over medium heat. Add the coconut to the almonds and stir together.
  4. Add the almond coconut and cornflakes to the warm toffee mixture. Stir together until combined.
  5. 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.

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