An easy to make traybake with a crunchy biscuity texture. Nuts and cornflakes give additional crunch and cinnamon and chocolate make it extra scrumptious.
Place all the dry ingredients into a large bowl and give it a good stir.
Pour in the butter and stir until everything is coated and well mixed.
Press into a 9" (23cm) sq silicone mould or lined tin.
Bake at 180℃ (350℉, Gas 4) for 20 to 25 minutes, depending on how crisp you like it. Leave to cool in the tin.
Chocolate Topping
Add all the ingredients to a pan and set over low heat until everything is melted.
Give it a good stir and pour over the chocolate crunch whilst it's still warm.
Leave the crunch to cool and the topping to set.
Cut into 16 squares.
Notes
Will keep up to a week if kept in a cool place.Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.