Chocolate drizzled honey joys

Preheat oven to 160C fan forced (180C conventional). Line a 12-hole 1/3 cup capacity muffin pan with paper cases.

In a small saucepan combine butter, sugar and honey. Cook on low heat, stirring, until dissolved. Increase heat to high and bring to the boil. Remove immediately from heat.

In a large bowl combine cornflakes and hot honey syrup and stir to combine.

Spoon mixture between cases. Cook 10 minutes until lightly browned. Cool in pan for 20 minutes.

In a microwave safe bowl, microwave chocolate on medium (50% power) in 30 second bursts, stirring between each, until melted and smooth. Drizzle honey joys with melted chocolate, set aside for 15 mins to set, and then serve.