Spooky snaps
Serves: 16-18 with leftover cinder toffee
Prep time: 30 minsTotal time: 
Recipe photograph by Kris Kirkham
Spooky snaps
These ghostly chocolate treats, studded with cinder toffee, are ideal for hungry trick-or-treaters
Serves: 16-18 with leftover cinder toffee
Prep time: 30 minsTotal time: 
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Nutritional information (per serving)
Calories
256Kcal
Fat
14gr
Saturates
7gr
Carbs
29gr
Sugars
22gr
Fibre
1gr
Protein
4gr
Salt
0.2gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 125g cornflakes
- 75g almonds, roughly chopped
- 3 tbsp almond butter
- 4 tbsp maple syrup
- 75g coconut oil
- 200g dark chocolate
- 75g white chocolate
For the cinder toffee
- 100g caster sugar
- 3 tbsp golden syrup
- 1 tsp bicarbonate of soda
Step by step
To store
The snaps can be kept for up to 3-4 days in an airtight container, at room temperature. Store leftover cinder toffee for up to 1 week in an airtight container to prevent any moisture getting in which will soften it.
- To make the cinder toffee, first line a baking tray with baking paper. Put the sugar in a deep pan with the golden syrup. Place over a low heat and stir continuously until the sugar has melted. Stop stirring and then let the mixture continue to cook until it reaches 150°C on a sugar thermometer. Take off the heat and add the bicarb, stirring quickly to combine – be careful as the mixture will bubble up. Immediately pour onto the lined tray and leave to cool. Weigh out and roughly chop 75g.
- Grease and line a 30 x 20cm rectangular tin. Put the cornflakes in a large bowl and crush them with your hands, then add the nuts and chopped cinder toffee.
- Put the almond butter, maple syrup and coconut oil in a pan and heat gently until melted. Pour over the cornflake mixture and stir well to combine. Press into the prepared tin and chill for around 1 hour until set.
- Separately chop then melt the dark and white chocolate in heatproof bowls over simmering water. Alternatively, melt in the microwave, in turn. Pour the dark chocolate over the cornflake layer, reserving about ½ tablespoon. Spoon alternate blobs of melted white chocolate over the surface, using a skewer to drag out the bottom to give you a ghost shape. Using a chopstick, dot little eyes on the ghosts using the reserved chocolate. Chill for another hour until set. Cut into shards or bars to serve.
