A Corn Flakes treat called…
Now I’ve always been a fan of honey joys and I sometimes make them up as lunchbox treats for my daughters.
So, when I found a recipe in Nana Ling’s recipe book that involved 4 cups of Corn Flakes (just like the Honey Joys recipe), butter and sugar, I was intrigued.
There was actually no honey in these little treats, but I’ve cut down the sugar and added some honey so that these are true Honey Joy substitutes! There’s also plenty of flavour with dates, nuts and coconut.
Corn Flakes and cooking
Corn Flakes first arrived on our shores in Australia back in the mid 1920’s when a Kellogg’s representative was sent out form the US to launch the marketing program for this new “quick and easy” style breakfast option.
We’re still enjoying the quick and easy option of Corn Flakes today (and can you believe there are even quicker and easier options now with breakfast snack bars?!?)
We don’t just love our Corn Flakes for breakfast, though, we love cooking with Corn Flakes. Corn Flake Cookies, Honey Joys, Crumbed Zucchini fritters – and now Grown-up Honey Joys – are just some of the ways we can get creative in the kitchen with Corn Flakes.
Nana Ling’s Honey Joys (for Grown-ups) recipe
Keep scrolling for the tested and tweaked version.
Honey Joys (for Grown-ups)
- 4 cups cornflakes
- 1 cup dates
- 1/2 cup brown sugar
- 1 cup dessicated coconut
- 1/2 cup chopped nuts (I used a mix of peanuts, almonds and cashews)
- pinch salt
- 2 egg whites
- 2 Tablespoons butter
- 1 Tablespoon honey
- 1 teaspoon vanilla essence
- Preheat oven to 160 degrees celsius (fan-forced),
- Combine cornflakes, finely chopped dates, sugar, coconut, nuts and salt in a bowl.
- Melt butter and honey together (in microwave or on stove)
- Add egg whites, melted butter and honey, and vanilla essence and stir to combine.
- Spoon mixture into patty cases.
- Place in oven and cook for 15 minutes.
- Allow to cool completely.