Catherine’s Chocolatey Crispies

clock 15 minutes + 2 hours bowl Serves 28 mini crispies


  • 150 g butter melted
  • 150 g dark chocolate; melted
  • 2 tablespoons golden syrup
  • 2 tablespoons cocoa sifted
  • 1 tablespoon desiccated coconut
  • 4-4½ cups cornflakes (use gluten-free if preferred)
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  • Place 28 paper cases in mini muffin pans.

  • Combine the butter and chocolate. Mix in the golden syrup, cocoa and coconut. Add 4 cups of the cornflakes, carefully stirring to combine all the ingredients thoroughly while not breaking up the cornflakes. Add the remaining ½ cup cornflakes if necessary.

  • Divide the mixture between the cases, filling them generously. Chill in the refrigerator to set.

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