Crispy Butterscotch Cornflake Treats
Wonderfully balanced and not too sweet, these scrumptious cereal treats prepared with browned butter and toffee bits are topped with a generous layer of melted Lindt EXCELLENCE Dark Chocolate Crispy Wafer Bar.
30 minutes
Easy
16 people
Ingredients
- 2 bars (each 3.5 oz/100 g) Lindt EXCELLENCE Dark Chocolate Crispy Wafer, finely chopped
- 1/3 cup (75 mL) unsalted butter
- 5 cups (1.25 L) mini marshmallows
- 1 tbsp (15 mL) vanilla extract
- 1/2 cup (125 mL) toffee bits
- 6 cups (1.5 L) corn flakes cereal
- 1 tsp (5 mL) coconut oil
- 1/4 tsp (1 mL) flaked sea salt
Instructions
- Grease 8-inch (20 cm) baking pan and line with parchment paper overhanging the edges.
- In large saucepan set over medium heat, melt butter. Cook, swirling pan until butter is melted, smells fragrant and nutty, and is golden brown in color.
- Reduce heat to medium-low. Add marshmallows. Stir constantly for 2 to 3 minutes or until marshmallows are completely melted. Stir in vanilla and remove from heat. Stir in toffee bits.
- Immediately stir in cereal until coated. Scrape into prepared pan. Using wet hands or buttered spatula, press mixture into prepared pan.
- Transfer chopped chocolate and coconut oil to heatproof bowl and set over saucepan of barely simmering water. Warm mixture, stirring occasionally, for 5 to 7 minutes or until mixture is smooth and melted. Pour over cereal mixture in pan; smooth top. Sprinkle with sea salt. Refrigerate for 30 minutes or until chocolate is set.
- Cut into squares to serve.
- TIP: For loaded bars, chop 1 extra Lindt EXCELLENCE Dark Chocolate Crispy Wafer Bar and stir into cereal mixture with toffee bits, toasted shredded coconut and toasted sliced almonds. Finish bars with layer of melted chocolate as outlined in Step 4.