Hi to new followers! Hope you all enjoyed Christmas.
1/4 cup (60g) honey
1 Tbsp (15g) treacle
3 1/2 Tbsp (40g) sugar
1 cup (225g) smooth peanut butter
1 1/2 cups (56g) corn flakes
Put honey, treacle and sugar in a saucepan and bring to the boil, boil for 1 minute, stirring constantly, then remove from the heat.
Add the peanut butter and stir until it makes a paste.
Add the cornflakes and stir well to coat all the corn flakes, partially crushing the corn flakes as you stir.
Press into an 21cm x 21cm parchment lined tin and freeze for an hour.
Melt the chocolate in a dish over hot water and spread it over the butterfingers, place in the fridge until chocolate is set.