Sort ingredients
susanchurch74
QR Code
Listen
Pdf
Preheat the oven to 170°C
Line a slice tin with baking paper
In a saucepan, gently melt together butter, brown sugar and golden syrup. Stir on a low heat until smooth but no need to bring to the boil
In a large bowl, combine cornflakes, coconut and salt
Pour the butter and sugar mix into the dry ingredients and mix well
Press mixture firmly into the lined tin
Bake for 12-15 minutes or until lightly golden and smelling amazing
Take out of the oven and cool for 10-15 mins
In a medium saucepan over a low heat, add the chocolate to the condensed milk. Then add the butter. Stir gently and continuously until it comes together and starts to turn glossy
Take off the heat and cool for 5 minutes
Fold through the Crunchie bars making sure to reserve some for the top
When the base has cooled slightly, pour over the chocolate filling and smooth to cover evenly
Sprinkle remaining chopped up Crunchie on the top
Refrigerate until fully set - for at least two hours, ideally overnight - slice and ENJOY!