I used to absolutely love Christmas as a kid, my mom made it so fun for us – always had the house decorated “to the nines” and lots of Christmas baking and treats! I believe this recipe for “Corn Flake Toffee Butterflies” originated in the Charbonneau household…but I’m not 100% sure about that! Wherever they came from they are divine, and have been mine, Ben, and now Jay’s favorite Christmas treat.
Corn Flake Toffee Butterflies
- 4-5 cups Corn Flakes
- 6 tbsp milk
- 4 tbsp butter
- Makintosh’s Toffee – 28 pieces or 4 bars
Stir, stir, stir!
Next, remove from heat and your Corn Flakes and coconut.
- 10 Mackintosh Toffee bars (45 g) or 28 pieces of soft Mackintosh Toffee
- 4 tbsp. butter or margarine
- 6 tbsp. of milk
- 5 cups of Corn Flakes
- 1 cup of coconut (optional)
- Melt butter, toffee, and milk in large sauce pan.
- Once smooth and all mixed, remove from heat and add in Corn Flakes and coconut.
- Drop into clusters on parchment paper and refrigerate.
They will be a little crumbly and seem like they want to fall apart, but do your best to make little clumps, as shown above, and then they have to be chilled in the fridge and kept chilled…or they’ll fall apart. This is the hardest part about making these – you can’t eat them right away when you’re done! And it’s even best to let them chill overnight, Jay tried them too early last night and said they were still good, but even after being warned, agreed that they needed more time to chill!
I double this recipe to make it worth my efforts!