Christmas florentine bars
3 cups cornflakes
1/4 cup currants
1/4 cup sultanas...
1/4 cup plain flour
80g packet pistachio kernels, chopped
100g packet mixed glace cherries, chopped
395g can sweetened condensed milk
70g dark chocolate, melted.
3 cups cornflakes
1/4 cup currants
1/4 cup sultanas...
1/4 cup plain flour
80g packet pistachio kernels, chopped
100g packet mixed glace cherries, chopped
395g can sweetened condensed milk
70g dark chocolate, melted.
Method
Step 1Preheat oven to 180°C/160°C fan-forced. Lightly grease a 3cm-deep, 16cm x 26cm (base) slice pan. Line with baking paper, allowing a 2cm overhang at long ends.
Step 2Place cornflakes in a snap-lock bag. Seal. Using hands, lightly crush. Transfer to a bowl.
Step 3Add currants, sultanas, flour, pistachios, cherries and condensed milk. Stir to combine. Spoon into prepared pan. Using the back of a spoon, press mixture into pan. Bake for 25 minutes or until dark golden and firm. Cool completely in pan.
Step 4Cut into squares. Transfer to a wire rack over a baking tray. Spoon chocolate into a small snap-lock bag. Snip off 1 corner. Pipe chocolate in a zigzag pattern across squares. Set aside to set.
Step 1Preheat oven to 180°C/160°C fan-forced. Lightly grease a 3cm-deep, 16cm x 26cm (base) slice pan. Line with baking paper, allowing a 2cm overhang at long ends.
Step 2Place cornflakes in a snap-lock bag. Seal. Using hands, lightly crush. Transfer to a bowl.
Step 3Add currants, sultanas, flour, pistachios, cherries and condensed milk. Stir to combine. Spoon into prepared pan. Using the back of a spoon, press mixture into pan. Bake for 25 minutes or until dark golden and firm. Cool completely in pan.
Step 4Cut into squares. Transfer to a wire rack over a baking tray. Spoon chocolate into a small snap-lock bag. Snip off 1 corner. Pipe chocolate in a zigzag pattern across squares. Set aside to set.
