This slice couldn’t be easier. Melt. Mix. Set in the refrigerator. An easy no bake recipe made with pantry staples. Chocolate, peanut butter and cornflakes. Rich, decadent and incredibly moreish. Proof that sometimes the best recipes really are the simplest. This one’s a no brainer. Whipped up at a moment’s notice when I’ve promised my family something sweet and I’m short of time. In  this case my last hurrah before school goes back tomorrow.

Chocolate Peanut Butter Cornflake Slice
From The Australian Womens Weekly Macaroons and Biscuits

125g butter, coarsely chopped
1/2 cup caster sugar
1/3 cup light corn syrup
1/3 cup crunchy peanut butter
4 cups cornflakes
350 gram block of dark chocolate, melted

GREASE a 20cm x 30cm baking tin. Line the base and long sides with baking paper, extending paper 5cm over sides.
STIR butter, caster sugar, corn syrup and peanut butter in large saucepan over low heat until sugar dissolves.
BRING to the boil. Reduce heat, simmer, uncovered, without stirring, 5 minutes.
GENTLY stir in cornflakes.Spread mixture into prepared tin, press firmly. Refrigerate about 30 minutes until set.
SPREAD melted chocolate over slice. Stand at room temperature until set. Cut into 24 squares.