An exquisite creation to delight tasters of all ages.
Yields 40 pieces.
Place cornflakes into a bowl and crush into small pieces.
Mix well and fill the depressions in the silicon pans about two-thirds full. Freeze for 15 minutes. Meanwhile, preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Once the bars are frozen, remove them from the pans and return to the freezer. Rinse the empty pans and dry them in preheated oven. Remove and allow to cool.
Cut the chocolate transfer sheet into small rectangles the size of your pan’s depressions. Place a rectangle into each depression with the words facing up.
To make the glaze, chop both chocolates into pieces. Put in a bowl and melt in the microwave for a few seconds at a time until completely melted. Pour melted chocolate into each depression in the pans. Fill about two-thirds of the way.
Remove the cornflake bars from the freezer. Press one rectangle into each depression, smooth side up. The chocolate will overflow and cover the bar almost to the top. Pour melted chocolate over the pan until all the bars are covered. Using a spatula, clear away the residual chocolate so the rectangles have clean, smooth edges.
Place plans onto a tray and freeze for 10–15 minutes. Remove from the freezer and carefully remove the bars from the pan. Using a sharp knife, peel back the chocolate transfer sheet. The words “Happy Purim” should appear on the bars.
Pile a mound of cornflake treats together, tie with a pretty silk ribbon, pack into a box or cellophane, and send.
In a food processor, combine nougat cream and 1/4 cup oil. Melt white chocolate with one tablespoon oil in the microwave until the chocolate is totally dissolved. Combine the nougat cream with the white chocolate and pour over cornflake pieces.
The writing on the transfer paper is made from cocoa butter and food coloring, so it’s important to work with it gently and touch it as little as possible to prevent the words from getting erased.
This confection lasts for up to four weeks in the refrigerator.