Easter Treats -Crispy Crackles – Recipe

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These little cakes are just right for a snack during Easter-tide and they look good on the Easter table too.

Here are the ingredients:

2 ozs butter

2 tablespoons golden syrup

2 ozs Cadbury’s drinking chocolate

2 ozs Kellog’s Cornflakes

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For my American readers, I’m not quite sure what you would substitute for the golden syrup? Maybe molasses? What do you think?

For the drinking chocolate, you could use a sachet (or two) of instant cocoa powder.

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The recipe says 16, but I usually make 12. Line a muffin tin with paper cases.

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Method:

Melt the butter, syrup and drinking chocolate in a medium sized saucepan over a slow heat. Stir a little while it’s melting. When melted, pour over the cornflakes in a large mixing bowl. You can substitute Rice Crispies here if you prefer.

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When the cornflakes are covered (I like to leave some of my cornflakes showing), use a tablespoon to spoon the mix into the muffin cases and put a Cadbury’s mini egg on top. Leave to cool.

Cools very quickly.

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They are ready to eat in less than half an hour.

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This was a recipe from Oma’s kitchen.

Enjoy!

Oma

5 thoughts on “Easter Treats -Crispy Crackles – Recipe

  1. Re golden syrup: we have two common kinds of sweet syrup here – Karo clear syrup, and Karo dark syrup. Probably this would be okay with Karo dark syrup (though I haven’t tried yet).

    • Thank you Loren. I remember it now you said the word ‘Karo’. That’s corn syrup, right? We don’t have that over here (at least, I’ve never seen it). I think it is slightly more liquid than the golden syrup so maybe use a tiny bit less? Over here Easter goes on for a week! and yesterday was a Bank Holiday. We love our Bank Holidays!

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