MAKES ABOUT 15 CRACKLES

Ingredients

150g/5oz chocolate (milk, white, or dark, whichever you like best)
1 tablespoon runny honey
50g/2oz butter
150g/5oz cornflakes

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Break the chocolate into pieces. The easy way to do this is to tap the packet sharply on the edge of the work surface before you open it. Next put the chocolate, honey and butter In the mixing bowl.

Put the bowl in the microwave oven on the defrost setting and cook for 2 minutes, or until the chocolate has melted.

If you don’t have a microwave oven, heat about 5cm/2in water in a large saucepan until it’s steaming, then put the mixing bowl on top to melt the chocolate.

Stir the mixture with a wooden spoon until it’s smooth and then carefully stir in the cornflakes so they are completely covered with the melted chocolate.

Spoon a tablespoon of the mixture into each of the paper cupcake cases, leave to cool to room temperature, and then put them in the refrigerator to set.

Extras
Try using different types of breakfast cereal, such as Rice Cispies or add 50g/2oz raisins or chopped nuts to the chocolate.