Easter Holiday Ideas: Mini Egg Chocolate Cornflake Bars

No-bake Mini Egg cornflake cake recipe: Easy to make and even easier to eat!

If you’re looking for a way to use up leftover cornflakes and Easter egg chocolate,  that’s quick, easy, and guaranteed to work every time — this is it!

This Mini Egg chocolate cornflake cake is one of those nostalgic recipes that never fails. It’s crunchy, chocolatey, and topped with everyone’s favourite Easter treat — Mini Eggs. Even better? There’s no oven required, minimal washing up, and it’s perfect for making with kids.

Mini Eggs are soooo expensive these days - this also helps a small packet go further. 

Whether you need a last-minute Easter bake, a simple school holiday activity, or just an excuse to eat more chocolate (valid), this easy no-bake cornflake cake is about to become your go-to.

Ingredients:

• 200g dark chocolate
• 200g milk chocolate
• 100g butter
• 3 tablespoons golden syrup
• 100g cornflakes
• 1 bag Mini Eggs (approx. 74g)

Equipment:

• 8 x 8 inch square tin (standard brownie tin)
• Baking paper
• A couple of bowls + one large mixing bowl
• Tablespoon
• Silicone mixing spoon (any spoon will do!)

Method:

1. Melt all the chocolate

You can melt it in a pan if you prefer, or if you are lazy like me, use a microwave.

Break both the milk and dark chocolate into small lumps (this helps it melt more evenly).
Melt in the microwave: 1 minute → stir well, Another 1 minute → stir again (800w microwave). This is very approximate, just keep an eye on it, otherwise it will turn into a grainy mess - still fine to use it if this happens, it will just not be as glossy.

2. Melt the butter

In a separate bowl, melt the butter - either add the butter to the pan or again use the microwave. You can melt it with the chocolate in the same bowl, but butter melts much faster and can make the chocolate split. 

3. Mix it all

In your large bowl, put your 100g of cornflakes, golden syrup, melted chocolate, and butter. Give it a really good stir until everything is coated.

At this point, you might be tempted to add more cornflakes, and you are welcome to, but it can make the cake more crumbly. 

4. Transfer to tin

Cover your tin with baking paper.

A little tip: cut the baking paper roughly to the size of the tin, then scrunch it up into a ball. When you press it into the tin, it will stay in place much more easily.

Now simply tip the mixture into the tin and press it down evenly.

5. Decorate: the fun bit!

You can add anything to the top, but I'm using Mini Eggs.

You can either carefully place each egg, or my method: smash them with a rolling pin and sprinkle them over. Just make sure that you put a tiny hole in the bag, otherwise they will explode everywhere (from my own experience).

Press the Mini eggs down slightly to ensure they stick when the chocolate sets. Mini eggs are hard to cut, so think about the placement. 

6. Now time to chill

Pop in the fridge for around 2 hours until fully set - then it's ready to slice and enjoy!

Fun Easter Craft Activity

This recipe is one of my favourites to make with my kids — it’s quick, a bit messy, and properly fun (which is exactly how things should be).

If you love easy, hands-on activities like this, that’s basically what I design at The Joyful Rebel.

From design-your-own t-shirt kits to creative projects you can do together, everything is made to help you slow down, get creative, and actually enjoy time with your kids (without needing loads of prep or perfection).

Check out The Joyful Rebel Craft Kits

So if you’ve got chocolatey fingers and a kitchen full of cornflakes right now… you’re already halfway there