Ingredients
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50g butter, chopped
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100g milk chocolate, chopped
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50g dark chocolate, chopped
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2 tablespoons golden syrup
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2 cups (80g) cornflakes
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1/2 cup (40g) shredded coconut
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18 mini Easter eggs
Method
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1Line 18 holes of two 1½-tbs (30ml) mini muffin pans with paper cases. Place the butter, combined chocolate and golden syrup in a saucepan over low heat. Cook, stirring, for 5 mins or until the butter and chocolate melt and the mixture is smooth.
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2Combine the cornflakes and coconut in a bowl. Add the chocolate mixture and stir to combine
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3Divide evenly among the prepared pans. Top each with a chocolate egg. Place in the fridge for 30 mins to set
Source: taste.com.au
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