Maple & Pecan Chocolate Cornflake Bars

Chocolate cornflake bars are about as nostalgic as it gets. For our modern twist we use maple syrup and pecans in the base, which makes these bars extra indulgent.

Ingredients

-1 bars+

Metric

Method

1. 1

   Line the base and sides of a loaf tin with baking paper.

   
2. 2

   To prepare the cornflake layer, place the pecans in a food processor and process until mostly broken down. Add the cornflakes and process until the pecans and cornflakes are a crumb-like consistency, then transfer to a mixing bowl.

   
3. 3

   Put the peanut butter, maple syrup and coconut oil in a small pan on a low heat. Heat for a few minutes until melted, stirring as you go. Pour the liquid over the cornflakes and pecans and stir until fully combined. Then spoon the mixture into the prepared loaf tin and smooth out the top with a spatula. Freeze for 1 hour.

   
4. 4

   After 1 hour, put 2–3cm (1”) of water into a small saucepan over a low heat. Place a bowl in the mouth of the saucepan, making sure the bottom of the bowl isn’t touching the water. Add the chocolate and coconut oil to the bowl and stir until melted. Remove the loaf tin from the freezer and pour the melted chocolate over the cornflake layer, tapping the tin so the chocolate is level. 

   
5. 5

   Next, roughly chop the reserved pecans and sprinkle them over the top along with the reserved cornflakes. Leave to cool at room temperature, then place the loaf tin in the freezer for 30 minutes or until the chocolate has set.

   
6. 6

   Remove from the freezer, then use the baking paper to pull out the bar and place it on a chopping board. Slice into 6–8 bars.

   
7. 7

   If you’re not eating the bars immediately, store them in the fridge for up to 4 days.