6 toffee bars (McIntosh if possible)
6 tbsp butter
2 tbsp cream
Break bars into pieces, add butter and cream and heat over low heat until well blended.
1 tsp vanilla
Pinch of salt
5 cups cornflakes
2/3 cups coconut
Mix well. Drop by tablespoon onto wax paper. With fingertips lightly coated with softened butter, press ingredients together a wee bit and allow them to set. These are for too good and freeze well.
I did not break the bars, just added the first 3 ingredients in a bowl and then into the microwave, on a very slow and low setting, and keep stirring and repeat till well blended.
I did not have cornflakes, so used a 500 g box of Morning crisp cereal (Crisp cereal clusters with flaked almonds, roasted hazelnuts, chopped Brazil nuts and chopped pecan nuts) but you can in fact use anything you prefer.
Tried and Tested and Modified by Esme Slabbert’s kitchen