• 200 g (7 oz) milk chocolate, broken into pieces
  • 2 tablespoons golden syrup
  • 50 g (2 oz) olive oil spread
  • 125 g (4 oz) cornflakes

Melt the chocolate with the golden syrup and olive oil spread in a bowl over a pan of simmering water (see page 10).

Stir in the cornflakes and mix well together.

Grease a 28 x 18 cm (11 x 7 inch) tin. Turn the mixture into the tin, chill until set, then cut into 12 bars.

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