4 1/2 cups Corn Flakes
1 cup salted butter
1 ½ TBSP Brawny Bear’s Date Honey
1 TSP Cocoa Powder
Preheat your oven to 180 C.
Line a muffin pan with paper and set aside.
In a small saucepan, add your butter and date honey.
Place it on medium heat and stir until all three are combined.
Add your cornflakes to a large bowl and pour the heated mixture on your cornflakes and mix until all of flakes are completely coated.
Once coated, immediately add scoops of flakes to the cups in the muffin tray.
Bake for 10 minutes or until the flakes are crisp and golden.
Serve with a dusting of cocoa powder.