Melt the chocolate mixture

• Gently melt the white chocolate, butter and golden syrup in a saucepan over low heat, stirring until smooth.
• Remove from the heat and let it cool slightly.

Add cornflakes and pistachios

• Tip the cornflakes into a large bowl and stir in most of the chopped pistachios.
• Pour over the melted chocolate mixture and fold gently until every flake is coated.

Fill the cases

• Spoon the mixture into paper cases set in a muffin pan, mounding it slightly.
• Scatter the remaining pistachios over the tops.

Chill until set

• Chill in the fridge until firm.