Name: Nutty cornflake slice
Cook time: 25 min
Total time: 25 min
Ingredients: 125 gram (4 ounces) butter, chopped coarsely; 1/2 cup (110g) caster (superfine) sugar; 1/3 cup (80ml) light corn syrup; 1/3 cup (95g) crunchy peanut butter; 4 cup (160g) corn flakes; 350 gram (11 ounces) milk eating chocolate

Ingredients

125 gram (4 ounces) butter, chopped coarsely

1/2 cup (110g) caster (superfine) sugar

1/3 cup (80ml) light corn syrup

1/3 cup (95g) crunchy peanut butter

4 cup (160g) corn flakes

350 gram (11 ounces) milk eating chocolate

Method

1.Grease a 20cm x 30cm (8-inch x 12-inch) rectangular pan, line base and long sides with baking paper, extending paper 5cm (2 inches) over sides.

2.Stir butter, sugar, syrup and peanut butter in a large saucepan over low heat until sugar dissolves. Bring to the boil. Reduce heat, simmer, uncovered, without stirring for 5 minutes.

3.Gently stir in corn flakes. Spread mixture into pan, press firmly. Refrigerate about 30 minutes or until set.

4.Melt chocolate in a small bowl over a small saucepan of simmering water (don’t let water touch base of bowl) until smooth. Spread chocolate over slice, stand at room temperature until set, before cutting.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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