These crispy crackolates are really just no-bake cornflake cakes and they make ideal kid’s fare. They’re super simple to make and you can easily form them into Easter nests, if desired. The recipe is also really easy to remember as there are only five ingredients and they all weigh equal amounts.
When Dom set this month’s Random Recipe Challenge to cook something out of the first cookbook we ever owned, I was quite excited. I remembered the book well, but haven’t looked at it for more years than I care to remember. It resides at my Mother’s along with many of my old books, so I couldn’t get my hands on it immediately.
My Learn to Cook Book
But finally, I got it. My learn to cook book: a children’s book for the kitchen by Ursula Sedgwick. On the inside cover is an inscription which reminded me it was given to me for Christmas when I was eight years old by my Great Aunt Doris and Uncle Alf. Both are still alive and in their 90s.
Leafing through it, I was amazed at what a good book it was. Even more astonishing, I’d made pretty much everything in it, at least once. Recently, I’d had problems making my own marzipan in this recipe for chocolate matcha Battenberg. So it really made me laugh to see a recipe for marzipan dates in the book, which included making your own marzipan. And, I remember doing it.
At the back of the book, there’s a really useful table showing, for example, how many tablespoons of various ingredients weigh an ounce. It includes the fact that 3 halfpennies weigh half an ounce. Half pennies? I’m not sure I can still remember them. Can you?
Crispy Crackolates Become Easter Nests
My slight concern that there might not be any chocolate recipes in the book was immediately banished. It did seem rather unlikely that a children’s cookbook, even from the 70s, would fail to include any chocolate recipes. It contained three: chocolate mousse, crispy crackolates and chocolate drops. Crispy crackolates it was. They would be just perfect for Easter as little nests that I could drop some eggs into. Easter eggs for CT sorted – hee hee!
The nests worked really well. They were very chocolatey but not too sweet and very slightly sticky. The stickiness was advantageous as it helped the eggs to stay put in the nest. And who doesn’t like sticky when you’re a kid? They formed part of my Easter egg platters this year along with truffle Easter eggs and Amaretto Easter cupcakes.
Thank you Dom for reuniting me with such an old friend and for allowing me to make such a quick and easy recipe.
Other Cornflake Recipes You Might Like
- Chocolate cornflake crunch bars
- Cinnamon coconut chocolate crunch
- Crunchy cornflake biscuits with white chocolate
- Easter nest cupcakes
Show Me Your Cornflake Cakes
Thanks for visiting Tin and Thyme. If you make these Easter Nests, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
If you’d like more Easter recipes, follow the link and you’ll find I have quite a lot of them. All delicious, of course.
Easter Nests. PIN IT.
Easter Nests – The Recipe
- 1 oz (30g) unsalted butter
- 1 oz (30g) unbleached granulated sugar
- 1 tbsp golden syrup
- 1 oz (30g) cocoa powder
- 1 oz (30g) cornflakes
- Melt the butter in a large pan along with the sugar and golden syrup.
- Mix in the cocoa, then stir in the cornflakes until all are covered with the chocolate mixture.
- Spoon onto a plate or tin lined with greasproof paper to make 5 piles. Form them into some semblance of a nest. Leave in a cool place to set, then place a few sugar coated chocolate eggs in the middle.