I’m pretty sure that when you have children it is compulsory to make these chocolate krispie cakes – especially at Easter time using mini eggs. I’m not a huge fan of just mixing rice kripies or cornflakes with chocolate as I find they tend to set rock solid, so I always use a mixture of butter, sugar, cocoa powder and syrup.
Faith adores making these cake with me and, because it’s so simple and quick to prepare, it’s just perfect for her short attention span. In fact, most of the time is taken up with her deciding which mini egg colour combinations she wants to use! They’re not that easy to store as the cereal tends to go soggy but, if you’re anything like us, they won’t last long anyway.
To make these simply mix together 125g unsalted butter, 50g caster sugar, 4 tbsp golden syrup and 4 tbsp cocoa powder in a large saucepan over a gentle heat until they are well combined. Then mix in 175g cornflakes, stirring until they are coated with the chocolate mixture. Divide between 24 paper cases (the smaller, fairy cake size) and top with mini eggs.
This makes a looser mix than if you use chocolate so I keep them in the fridge to help them hold together. We took some as Easter gifts for the family today and they went down a storm!
