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Toblerone Crispy Cakes

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Cornflake cakes made with toblerone.

Cornflake cakes made with toblerone.

Ingredients

Serves: as desired

Metric Cups
  • 150 grams toblerone chocolate (in small pieces)
  • 75 grams cornflakes (or other cereals such as Rice Krispies)
  • 40 grams unsalted butter (maybe a little less)
  • 2 teaspoons golden syrup
  • 5⅓ ounces toblerone chocolate candy bars (in small pieces)
  • 2⅔ ounces cornflakes (or other cereals such as Rice Krispies)
  • 1⅖ ounces unsalted butter (maybe a little less)
  • 2 teaspoons golden syrup or light corn syrup

Method

Toblerone Crispy Cakes is a community recipe submitted by Turkish Delight and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Melt the chocolate and the butter together very slowly - don't let it burn at all.
  • Add the golden syrup and stir until dissolved
  • Pour in the cereal and mix gently until all are coated -you may need a little more golden syrup to help it stick as it varies.
  • Spoon them into paper cases and chill in the fridge for at least an hour. They will keep in the fridge for about 2 days.
  • Melt the chocolate and the butter together very slowly - don't let it burn at all.
  • Add the golden syrup or light corn syrup and stir until dissolved
  • Pour in the cereal and mix gently until all are coated -you may need a little more golden syrup or light corn syrup to help it stick as it varies.
  • Spoon them into paper cases and chill in the fridge for at least an hour. They will keep in the fridge for about 2 days.
  • Tell us what you think