Coconut Crunch


We were asked for a cornflake cake… so here you go!
Crunchy, chocolate with a taste of coconut and cornflakes.. what more could you want from a traybake!

Ingredients: Plain chocolate chips (Sugar, Cocoa Mass, Cocoa Butter, Non-hydrogenated vegetable fat, emulsifier: Soya Lecithin), self-raising flour (wheat flour, calcium carbonate, iron, niacin, thiamin) raising agents: sodium carbonates, calcium phosphates), caster sugar, desiccated coconut, crushed cornflakes (96% corn, barley malt extract, salt) , cocoa powder (potassium carbonates, potassium hydroxide)

To make: Pre-heat your oven to 180 degrees. Remove the pack of chocolate from the top of the packet as you'll need this later. Empty all the dry ingredients into a bowl and mix well add 125g of melted butter and stir well. Press into a pre-lined baking tray about 9x9" or a swiss roll tin if you like a thinner base. Bake for 20-22 minutes, the top should still feel soft. Remove the tin from the oven and leave to cool slightly whilst you melt the chocolate. Spread the chocolate over the top of the cake and leave to set. Slice into pieces before it's completely cool as it will cut easier whilst soft. (if you have some, feel free to sprinkle some icing sugar on the top)

Allergens: in bold

Nutritional information: (per slice based on 12 per pack)
Energy kj 683, kcal 163,
Fat 7g, of which saturates 5g,
Carbohydrate 22g, of which sugars 13g,
Fibre 1g,
Protein 2g,
Salt 0g.