This is a really delicious recipe from The Primrose Bakery Book. It is really easy to make and a pleasure to eat.
70g unsalted butter, plus more for greasing the tin
3 tbsp golden syrup
6 mars bars (standard size 58g bars), chopped into small pieces
Makes ~ 10-12
1. Grease 1 x 20cm sandwich cake tin and line the base with baking paper
2. Melt the butter and golden syrup gently in a heavy-based saucepan over a very low heat, stirring continuously. Add the chopped mars bars and keep stirring until they have just melted. Remove from the heat and then gently fold in the cornflakes.
3. Spoon the mixture into the tin, pressing it down to distribute evenly. Allow it to cool and set completely before serving, which will take about 1 hour. Remove from the tin, peel away the baking paper and cut into slices. It will inevitably be very sticky.
4. These will keep for 3 days in a air tight tin or wrapped in clingfilm and stored at room temperature.
For more amazing recipes like these buy the Primrose Bakery Book!