Cornflake Crunch


8 oz. Semi-sweet chocolate bar or chips
3 Tablespoons of white corn syrup
4 Tablespoons Margarine
5 Cups Cornflakes
Shortening to grease the pan

8-inch round baking pan

Grease the pan with a little shortening or margarine on a paper towel. Grease the inside well, but do not leave on too much margarine.

Break the chocolate into a large pan. Add the syrup and margarine. Heat the pan gently, stirring the mixture all the time.

When the chocolate has melted, add the cornflakes and stir them well. Make sure that they are coated all over with the chocolate. Spoon the mixture into the pan.

Carefully smooth the top with the back of a spoon. Try not to crush the cornflakes. Put the pan in the refrigerator to set. It will take about two hours. Then, use a sharp knife to cut it into eight peices.

Lift the pieces out with a blunt knife or a pie sever.

Yield: 8 peices

Storage: Keep in an airtight container and eat within four days.

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Creative Cooking
Lydia Critchley

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