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Honey joy slice
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Prep Time:
45 minutes
Cook Time:
15 minutes
Total Time:
60 minutes
Transformed honey joys into an irresistible cornflake chocolate slice.
Ingredients:
  • 125g unsalted butter
  • 125ml (1/2 cup) honey
  • 120g (4 cups) cornflakes
  • 85g (1 cup) desiccated coconut
  • 100g (1/2 cup) caster sugar
  • 380g can Top ‘n’ Fill Caramel
  • 200g milk chocolate, melted
  • 50g dark chocolate, melted
  • Extra cornflakes, to serve
Instructions:
  • Preheat your oven to 180C (160C fan forced) and lightly grease a 16 x 26cm slice pan. Line the pan with baking paper, allowing some to hang over the sides.
  • In a small saucepan, melt the butter and honey over medium heat, stirring occasionally for about 1 minute until the butter is melted. Let it simmer for another minute until slightly thickened.
  • Mix the cornflakes, coconut, and sugar in a large bowl. Blend in the butter mixture and mix well. Firmly press the mixture into the prepared pan. Bake for 10 minutes or until lightly golden. Allow it to cool completely before proceeding.
  • Whisk the caramel until smooth using a balloon whisk. Spread the caramel over the cornflake base with a spatula. Chill in the fridge for 20 minutes or until set. Spread melted milk chocolate over the caramel using a palette knife. Chill for 15-20 minutes until set. Cut into 12 pieces, drizzle with dark melted chocolate, sprinkle with extra cornflakes, and set aside until firm. Serve at room temperature.

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