Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the oven to 200C/fan 180C/gas 6. Line a 22cm square tin with baking paper. Melt 100g of the butter and stir through with the Hobnob crumbs and the cornflakes, crushing them slightly. Push the mixture into the base of the tin with the back of a wooden spoon to create a firm, flat base. Bake for 10 minutes on a high shelf, then cool completely.
Meanwhile put the caramel, the remaining 100g butter, peanut butter, sugar and golden syrup in a saucepan and boil for 6-8 minutes, stirring so it doesn’t catch on the bottom. When it’s thick and a rich fudge brown colour, pour all over the base. Leave to cool, then pop in the fridge to chill for another hour or until set (it won’t set completely hard).
Put the chocolate chunks into a bowl over a pan of barely simmering water, and melt. Cool off the heat for a couple of minutes, then drizzle over the top of the cooled caramel layer and tilt to cover evenly. Leave for another couple of minutes to partially set, then sprinkle over a few more honey nut cornflakes and leave to completely set somewhere cool or in the fridge. Slice into squares.