Chocolate Cornflake Clusters

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Chocolate cornflake clusters recipe.

I watch a foodie channel on my Roku called It is a free foodie network station where they share food videos and recipes on it. One of the recipe they made was these Chocolate Cornflake Clusters. As I watched the video on how to make them I thought they looked easy to make. So thought I’d give it a try.

I mixed up the ingredients to make the chocolatey mixture. Then added it to the cornflakes. After that I spooned the cornflake mixture into a muffin pan lined with paper liners. I cooled them in the refrigerator for a little while. Removed them and had a fun snack! They were different. These would be a great snack for kids but no kids in my house except my fiancée. He liked them and even shared a few with the guys at work. So these are not only for kids but grown men too: even for us women. They’re for everyone!

Chocolate Cornflake Clusters


  • 2 cups corn flakes
  • ¼ cup butter
  • ⅓ cup chocolate chips
  • 3 tbsp golden syrup
  • Sprinkles of your choice
  1. In small bowl melt butter in microwave
  2. In medium microwave bowl place butter, chocolate chips and syrup.
  3. Microwave for about 1 minute or until melted.
  4. Add cornflakes; mix well.
  5. Line muffin pan with liners.
  6. Use tablespoon to fill cupcake liners.
  7. Add sprinkles on top.
  8. Allow to set before serving.

How to make golden syrup


The only ingredient I didn’t have was the golden syrup so I found a recipe on an online forum to make my own. It was an added touch to the recipe because it was homemade and not from a bottle. It called for 1 tbsp water where I used 3 tbsps. I also added 1 tbsp of butter pancake syrup. This makes just enough to add to the chocolate mixture for the clusters.


Golden Syrup


  • ¼ cup sugar
  • ½ tsp vinegar
  • 3 tbsp. water
  • ⅓ cup light corn syrup
  • 1 tbsp. butter pancake syrup
  1. In a small saucepan add sugar so that is covers the bottom of the pan evenly.
  2. Then sprinkle the vinegar and water on top.
  3. Cook over a low heat without stirring for 5 minutes.
  4. Add butter pancake syrup; then increase heat to medium and cook syrup for about another 5 minutes or until it has a light caramel color.
  5. Remove from heat. Add corn syrup.
  6. Do not stir for 2 to 3 minutes so it can bubble.
  7. When the bubbling stops, stir well.
  8. If you have leftovers; store at room temperature

 Wilton Recipe Right Nonstick 12-Cup Regular Muffin Pan Wilton Assorted Jewel Standard Cups, 75 Count


Cheryl is a true blue Wisconsinite with excellent writer skills, organization and experience. She writes about foods, crafts, product reviews plus anything else that catches her interest. She’s known as CherylFay and Jerzimom out on the web where she writes. You can sample her articles here and find her at Cheryl Fay’s Corner and at The Writer’s Door.

Author: Jackie Jackson

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