HONEY JOY

1. Heat the oven to 145°C, fan forced.
2. Place the cornflakes in a bowl and set aside.
3. Place the butter, sugar, and honey in a saucepan over medium heat and stir to combine.
4. Once the butter is melted, the sugar is dissolved, and the mixture begins to froth, remove from the heat.
5. Immediately pour the butter mixture over the cornflakes and stir to coat.
6. Transfer onto a lined baking tray and spread into an even layer.
7. Bake in the preheated oven for approximately 15 minutes.
8. Allow to cool completely at room temperature.

BARK

1. Temper the chocolate by placing it into a microwave-safe plastic bowl, and heat in 30-second increments, stirring in between. Once you have 50% solids and 50% liquid, stir vigorously until the solids have completely melted. If you have some resistant buttons, you can gently heat the chocolate with a hair dryer while stirring.
2. Spread just over one third of the tempered chocolate over a sheet of baking paper to create the base of the bark.
3. Scatter the cooled honey joy over the chocolate base in an even layer.
4. Immediately pour the remaining tempered chocolate on top and carefully spread it into an even layer.
5. Sprinkle the surface with sea salt.
6. Allow to set at room temperature before breaking into pieces.

Join Savour Online Classes today to master Kirsten’s entire range of spectacular creations with easy-to-follow recipes and step-by-step tutorials!