Best 4 Cornflakedate Slab Recipes
Are you craving a sweet and delectable treat that combines the crunch of cornflakes, the natural sweetness of dates, and the buttery richness of slab? Look no further! Embark on a culinary adventure with us as we present a collection of irresistible recipes for the ultimate cornflake date slab. From classic to contemporary renditions, these recipes cater to diverse tastes and skill levels. Whether you prefer a gooey center with a crispy crust or a chewy texture throughout, our curated selection will guide you to cornflake date slab perfection. Get ready to tantalize your taste buds with this irresistible confection that's perfect for any occasion.
Let's cook with our recipes!
DELICIOUS CHOCOLATE CORNFLAKE CAKES
For all the gorgeous chocolate cakes around (and there are many), I still have a soft spot for these crunchy, chewy little cakes. I include them partly because when looking for a recipe for them recently, I found it surprisingly difficult to find one. Oh come on, don't tell me you don't like them - so get COOKING!!!
Provided by superyoungcook
Categories Desserts Cookies No-Bake Cookie Recipes
Time 25m
Yield 15
Number Of Ingredients 4
Steps:
- In a saucepan over low heat, combine the butter, golden syrup and chocolate. Cook and stir until butter and chocolate have melted and everything is well blended. Mix in the cornflakes cereal. Drop by heaping spoonfuls onto waxed paper or a buttered baking sheet. Place in the refrigerator until set, about 15 minutes.
Nutrition Facts : Calories 94.7 calories, Carbohydrate 12.8 g, Cholesterol 7.1 mg, Fat 5.1 g, Fiber 0.7 g, Protein 0.9 g, SaturatedFat 3 g, Sodium 59.5 mg, Sugar 5.7 g
EASY CORNFLAKE TART
Make this cornflake cake for a fabulously easy family dessert that uses simple ingredients. With a pastry case and jam base, it's delicious served with custard
Provided by Anna Glover
Categories Afternoon tea, Dessert
Time 1h
Yield Serves 8-10
Number Of Ingredients 8
Steps:
- Heat the oven to 180C/160C fan/gas 4. Unroll the pastry and briefly roll out on a lightly floured work surface until it's large enough to fit a 23cm loose-bottomed tart tin. Use the rolling pin to lift the pastry over the tin, then press into the corners and sides so the excess pastry hangs over the rim. Trim this away, leaving just a small amount of excess hanging over the rim.
- Line the pastry with baking parchment and fill with baking beans or uncooked rice. Bake for 15 mins. Remove the parchment and beans, then bake for another 5-10 mins until just golden. Remove from the oven and trim any excess pastry from the edges using a serrated knife.
- Heat the butter, syrup and sugar in a small pan with a pinch of salt, stirring frequently, until melted and smooth. Fold in the cornflakes to coat in the butter mixture.
- Spoon the jam into the cooked pastry base, then level the surface. Tip the cornflake mixture over the jam and gently press down until all of the jam is covered with a layer of the mixture. Return the tart to the oven and bake for another 5 mins until the cornflakes are golden and toasted. Leave to cool until just warm before slicing and serving with custard.
Nutrition Facts : Calories 305 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.49 milligram of sodium
CORNFLAKE/DATE SLAB
I have been making this recipe since 1982! Super easy to make - it can almost be made as visitors drive in if you have pre-chopped dates in the pantry.
Provided by Chef Aglow
Categories Low Protein
Time 10m
Yield 1 slab, 32 serving(s)
Number Of Ingredients 5
Steps:
- Lightly grease a swiss roll pan and place a thin layer of coconut on the bottom.
- In a large saucepan, mix, melt and mash together the sugar, dates and butter.
- Add the cornflakes and mix well.
- Place the above filling into the tin and press lightly, with a fork, onto the layer of coconut.
- Sprinkle a further layer of coconut onto the filling and lightly press down.
- This is best cut into pieces when it is still luke warm.
- Keep in the 'fridge or in the freezer.
CORN FLAKE SQUARES
This is the best. Family loves it and so will you. I think that 60 large marshmallows equal 6 cups mini marsh.
Provided by oopsmakes3
Categories Bar Cookie
Time 10m
Yield 1 9x13 pan
Number Of Ingredients 7
Steps:
- Melt marshmallows and margarine.
- Add vanilla.
- Add the rest & stir.
- Put into a greased 9x13-inch pan.
- Chill.
Tips:
- Use fresh dates for the best flavor and texture. - If the dates are too dry, soak them in hot water for 10 minutes before using. - Be sure to remove the pits from the dates before using. - You can use any type of dried fruit in this recipe, such as raisins, cranberries, or apricots. - If you don't have any cornflakes, you can use another type of cereal, such as Rice Krispies or puffed rice. - Be sure to press the mixture firmly into the pan so that it holds together well. - Chill the slab for at least 2 hours before cutting and serving. - This recipe can be made ahead of time and stored in the refrigerator for up to 3 days.Conclusion:
Cornflake Date Slab is a delicious and easy-to-make no-bake dessert. It's perfect for any occasion, and it's sure to be a hit with everyone who tries it. With its combination of sweet dates, crunchy cornflakes, and creamy coconut, this slab is a truly irresistible treat. So next time you're looking for a quick and easy dessert, give Cornflake Date Slab a try. You won't be disappointed!
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