Cornflakes Chocolate Marbled Squares

An energetic crunchy bar with corn flakes, nuts and double chocolates.

• 150 g Nuts (mix of almonds and hazelnuts)
  
  
• 80 g Corn flakes
  
  
• 100 g Cranberries, dried angiesrecipes
  
  
• 50 g Raisins
  
  
• 150 g 72% Mövenpick dark chocolate angiesrecipes
  
  
• 100 g White chocolate
  
  
• 1/2 tbsp Malt extract
  
  
• 150 ml 10% Unsweetened condensed milkangiesrecipes

1. Preheat the oven to 180C/350F. Place the nuts on a baking tray and toast for 10 minutes. Lightly grease a 15x25cm baking pan. Coarsely crumble the cornflakes and chop the cranberries. Remove the nuts and chop them roughly.
   
   
2. In a large mixing bowl, combine together the prepared nuts, corn flakes, cranberries, and raisins. Heat the malt extract and condensed milk in a small saucepan over the low heat until thoroughly combined. Pour the mixture into the dry ingredients and mix well.
   
   
3. Place the mixture into the prepared baking pan, and press it down evenly all over. Bake in the centre of the oven for about 20 minutes until golden brown. Remove and cool completely on a wire rack.
   
   
4. Temper the dark and white chocolate separately in heatproof bowls set over pans of barely simmering water, making sure the base of the bowls doesn’t touch the water.
   
   
5. Once the baked cornflake has cooled, loose the edges with a knife and turn it out onto a board lined with a parchment paper. Spoon the dark chocolate all over the top of the square, leaving space in between. Then fill the gaps with the white chocolate. Swirl two chocolates together with a toothpick to create the marbled effect. Chill until set. Cut it into 15 squares.