Honey Nut Cornflake and Butterscotch Slices

Posted on April 15, 2017 in Traybakes

An Easter bake with a crunchy base of hobnobs and honey nut cornflakes, a smooth layer of sweet butterscotch and a layer of pure milk chocolate. 

These bars have a lot of good things going for them. They’re all about my three favorite things: quick, easy, and delicious. 


These cornflake slices are simple and pleasantly irresistible! They are made better with a top layer of dairy milk melted chocolate.

The combined crunchy textures of the cornflakes, soft butterscotch and pure milk chocolate can be tasted in each and every bite of the slice. 

Treat yourself to this tasty slice when you relax with a cup of tea later this afternoon.

 

Honey Nut Cornflake and Butterscotch Slices
Serves 16
An Easter bake with a crunchy base of hobnobs and honey nut cornflakes, a smooth layer of sweet butterscotch and a layer of pure milk chocolate.
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Prep Time
20 min
Cook Time
55 min
Prep Time
20 min
Cook Time
55 min
359 calories
31 g
54 g
25 g
5 g
14 g
76 g
164 g
27 g
1 g
10 g
Nutrition Facts
Serving Size
76g
Servings
16
Amount Per Serving
Calories 359
Calories from Fat 220
% Daily Value *
Total Fat 25g
39%
Saturated Fat 14g
68%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 54mg
18%
Sodium 164mg
7%
Total Carbohydrates 31g
10%
Dietary Fiber 2g
6%
Sugars 27g
Protein 5g
Vitamin A
10%
Vitamin C
0%
Calcium
9%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the cornflake base
  1. 200g salted butter
  2. 200g Hobnobs, whizzed in a food processor to fine crumbs
  3. 125g Honey nut cornflakes
For the butterscotch fudge
  1. 175ml evaporated milk
  2. 150g light-brown sugar
  3. 45g butter
  4. ¼ teaspoon salt
  5. 50g icing sugar
  6. 1 teaspoon pure vanilla extract
For the topping
  1. 400g good quality milk chocolate
  2. Mini eggs
  3. 2 flakes
Instructions
  1. Heat the oven to 200C/fan 180C/gas 6. Line a 22cm square tin with baking paper. Melt 100g of the butter and stir through with the Hobnob crumbs and the cornflakes, crushing them slightly. Push the mixture into the base of the tin with the back of a wooden spoon to create a firm, flat base. Bake for 10 minutes on a high shelf, then cool completely.
  2. For the butterscotch fudge bring evaporated milk, brown sugar, butter, and salt to a boil in a medium saucepan, stirring constantly. Reduce heat to medium-low, and simmer, stirring frequently, until mixture registers 236F/114C on a sugar thermometer, about 8 minutes.
  3. Transfer to a bowl, and beat in confectioners' sugar on low speed with an electric hand mixer. Scrape down sides of bowl as needed. Increase speed to medium, and beat until mixture is thickened and smooth, 2 to 4 minutes. Reduce speed to low, and add the vanilla.
  4. Spread mixture on top of the cornflake base and put into the fridge while you melt the chocolate.
  5. Break up the chocolate and put in a large heatproof bowl set over a pan of simmering water, stirring occasionally. Once melted pour and spread over the butterscotch. Return to the fridge and allow to set for an hour. Remove from fridge and cut into slices. I topped mine with easter eggs and crushed flakes.
beta
calories
359
fat
25g
protein
5g
carbs
31g
more
Forever Baking . . . http://www.foreverbaking.co.uk/

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