- Line 18 holes of two 1½-tbs (30ml) mini muffin pans with paper cases. Place the butter, combined chocolate and golden syrup in a saucepan over low heat. Cook, stirring, for 5 mins or until the butter and chocolate melt and the mixture is smooth.
- Combine the cornflakes and coconut in a bowl. Add the chocolate mixture and stir to combine.
- Divide evenly among the prepared pans. Top each with a chocolate egg. Place in the fridge for 30 mins to set.