'Florentine Style Crunchies'!

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  • Ready in: 15 mins preparation & 80 mins to chill
  • Serves: 10
  • Complexity: very easy
  • Origin: Pastries
'Florentine Style Crunchies'!


  • 200g Dark Chocolate, broken into squares 50g Butter, unsalted 4 tbs Golden Syrup 100g Cornflakes 30g Flaked Almonds 50g Raisins


    • Add the cornflakes, almonds and raisins to a large bowl and stir through.
    • Line a baking tray with greaseproof paper (approx  25cm x 30 cm)
    • Melt your butter in a bowl over a simmering pan of water.  (Make sure the bowl does not touch the water)
    • Add 100g of the dark chocolate squares to the melted butter and stir until melted. Add the golden syrup and blend through.
    • Add to the cornflake mix and blend through until the chocolate has evenly covered all of the flakes.
    • Tip the mixture into a lined baking tray. Press down with the back of a metal spoon to form an even covering over the base and refrigerate for 30-40 mins.
    • Remove your chilled mixture from the fridge.
    • Melt the other 100g of chocolate in a bowl over a simmering pan of water.  (Again, make sure your bowl doesn’t touch the water!)
    • Drizzle the melted chocolate evenly over the top of the chilled cornflake mixture.
    • If you want to, you can make vertical markings (like those found on Florentines) by drawing a fork lightly over the chocolate.
    • Refrigerate for 40-45 mins, then remove and cut into rounds using a biscuit cutter, approx. 6cm diameter. Ensure you have removed all the greaseproof paper!
    • Store in an airtight container or enjoy straight away! 


    Tip: Any trimmings leftover from creating the rounds can be stored and served with yoghurt or ice-cream!