1. Melt

    Roughly chop 300g milk chocolate. Melt gently in a bowl placed over a pan of barely simmering water (making sure that the bowl doesn’t touch the water). Stir in 100g crunchy peanut butter then leave to cool for about 5 mins.

  2. Mix

    Gently mix in 100g corn flakes until evenly coated in the chocolate mixture but being careful not to break up the flakes too much.

  3. Shape and set

    Use a tablespoon to dollop about 20 small mounds onto a baking tray lined with baking paper. Transfer the tray to the fridge and chill for 20 mins or until the clusters are set and firm.

  4. Serve

    Peel the clusters off the baking paper and store in an airtight container. Will keep for up to 1 week in the fridge.

    RFO 636x418 PeanutButterCornflakeClustersCalories 132 (7%), sugar 8.9g (10%), fat 7.4g (11%), saturates 3.4g (17%), salt 0.032g (1%), based on 20 servings.

  5. Ingredients

    You need just three ingredients to make this easy treat. Take a screenshot of the ingredients before heading to the shops.

    300g milk chocolate, roughly chopped
    100g crunchy peanut butter
    100g corn flakes