Cornflake Crack is a fun festive recipe that all ages will love! With crunchy cornflakes held together with a hard toffee layer then topped with chocolate and salted the flavors deliver with delicious simplicity.
Recipes like the Golden Syrup Cornflake Cakes, Cornflake Biscuits and the Chocolate Chip Cookies With Cornflakes each use this insanely poular breakfast cereal as a key ingredient.
The Salada Christmas Crack and White Chocolate Crack are each other versions of 'Christmas crack'.
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🤍 Cornflake crack
The best thing about this cornflake crack or Christmas cornflake brittle is that it needs only simple ingredients and that it is easy to make. With its deliciously crunchy texture it is loved by all ages.
Balanced with sweet and salty ingredients this 'slice' comes together beautifully and will disappear fast! It takes only 20 minutes to make but does require a little 'setting' time so factor that in as the reason why it is so good is the hard crunch factor. Recipes that state that it takes 15 minutes to make don't allow for it to harden, but that is the best bit!
The Coco Pop Crackles are another recipe on the blog that use a breakfast cereal for a primary ingredient.
🥗 cornflake crack Ingredients
The photo below is to show you everything you need to make the recipe. Please refer to the printable recipe card for specific ingredient measurements as well as detailed instructions.
As you can see the recipe calls for:
- Salt.
- Chocolate: I like to use a combination of both milk chocolate and dark chocolate. It gives great results and an intensity of flavor.
- Butter: we want to use unsalted butter as we are using salt as a separate ingredient in the recipe.
- Brown sugar.
- Cornflakes.
😉 Variations
Here are my sub ins and outs that you might be thinking about as you read the post and I will tell you if I think they will work or why they won't:
- Chocolate: if you want to use only milk chocolate or only dark chocolate for the top layer you can. Or if you want to do something entirely different you can use white chocolate.
- Salt: salt gives a great contrast to the other tastes in the flavor profile. You can also decorate with sprinkles such as hundreds and thousands if you wish to.
👩🍳 How to Make cornflake crack
Start by lining a large baking tray (20cm x 30cm, 8 x 12 inches) with 2 overlapping sheets of baking paper. Next spread your cornflakes out across the base like shown in the 1st image below.
🍳 Instructions
- Cornflakes into tray (Photo 1)
- Melt butter and sugar (Photo 2)
- Pour in melted butter sugar mixture (Photo 3)
- Consistently coat (Photo 4)
Next add the butter and sugar to a heavy based saucepan and combine using medium low heat. Once it has combined pour this mixture over the cornflakes (Note: please see video and recipe card instructions for detail here. The temperature and timing is important).
Use a rubber spatula to consistently coat the cornflakes with the butter and sugar mixture and push it out again so it stays in a layer that covers the base of the slice tray.
- Oven bake (Photo 5)
- Add melted chocolate (Photo 6)
- Spread to cover (Photo 7)
- Sprinkle with salt (Photo 8)
Next oven bake the slice for 8 minutes. In the final 3 minutes of this time add your chocolate to a heatproof jug and microwave on high for 2 minutes, then remove and stir, then microwave for 1 additional minute.
Once done pour the chocolate over the top of the cornflake layer and spread it out to cover.
Then sprinkle sea salt across the top of the chocolate. Once you have finished this step you can then put the cornflake brittle into the fridge to set.
🍽 Serving Suggestions
I love the sound of this cornflake crack as it breaks apart! Bits go in all directions. To serve it simply break it up (the pieces will be all different sizes and that is ok). Then pop it on a plate and let people dig in.
👍 How to Guide
How to Store
Store the cornflake crack in a sealed, airtight container in the fridge. It will last 3-4 days.
💡 Tasty Tips
Here are my top tips and tricks that I want to share with you so that you master the recipe from the get go:
- Baking tray: If your baking tray is smaller than the one I use you can still make it, it will mean that the slice will be thicker.
- Parchment paper: we use this to lift the cornflake crack up and out of the tray. So ensure there is enough overhang on the sides to do this.
- Do you love all things chocolate like? Then you might like the Caramel Cheesecake Brownies or Baileys Cheesecake Brownies.
🤓 cornflake crack FAQ's
Cornflake crack is also known as corn flake candy, cornflake crack brittle, cornflake cracker candy, cornflake Christmas crack and cornflake chocolate brittle.
Yes I do. There is the Salada Christmas Crack and White Chocolate Crack recipes both on the site that are perfect for the festive season.
Yes you can. You can use either milk chocolate, dark chocolate, a combination of milk and dark chocolate (equivalent amount to recipe card) or even try using white chocolate!
😍 More Easy BAKED Recipes
If you love nothing more than to get your bake on then here are some more recipes to try. These use a variety of ingredients with differing cook times and methods.
- Shortbread: Mini Shortbread Cookies, Macadamia Nut Shortbread, Lemon Curd Shortbread Cookies.
- Blondies recipes: Oreo Blondies, Apple Cinnamon Blondies, Butter Pecan Blondies, Raspberry And White Chocolate Blondies.
- Fudge recipes: Mars Bar fudge, Snickers Fudge, Malteser Fudge, Turkish Delight Fudge, Mint Aero Fudge.
It is time to get our cornflake crack on my friend! You can also find all of my chocolate recipes or Christmas recipes in the one spot.
Adrianne
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📖 Recipe
Cornflake Crack
Ingredients
- 250 grams/2 sticks butter unsalted, Note 1
- 220 grams/1 cup brown sugar
- 5 cups cornflakes
- 400 grams/14 oz milk chocolate Note 2
- 200 grams/ 7 oz dark chocolate
- sea salt to decorate, Note 3
Instructions
- Preheat the oven: preheat the oven to 180°C / 350-375°F / Gas Mark 4-5.
- Baking tray: line a 20 x 30 cm (9 x 12 inch) baking tray with 2 sheets of overlapping baking paper.
- Cornflakes: pour the cornflakes into the prepared tin and spread them out to form a layer across the base of the tin.
- Butter and sugar: add the butter and sugar to a heavy based saucepan. Use medium low heat and let the butter melt. Stir occasionally throughout this time. The 2 separate colors will start to become one color (pale brown) and you will see bubbles forming. Watch the bubbles as they make their way from the middle to the outside of the pan. When they do stop stirring and let the mixture bubble for 30 seconds without stirring. Note 4
- Combine: next pour the combined 'toffee' (melted butter and sugar mixture) over the top of the cornflakes and use a spatula to consistently mix together and then spread out again in one solid layer. Oven bake for 8 minutes (pre heated oven, middle shelf, uncovered).
- Chocolate: add the chocolate to a heatproof bowl. Microwave on high for 2 minutes, then remove and stir. Return to the microwave for a further minute.
- Layer: use an oven mitt to remove the slice tray from the oven and place it onto a wire cooling rack. Pour the melted chocolate over the top and use a spatula to spread out evenly across the top. Next sprinkle the salt out across the top of the chocolate layer. Then place into the fridge to set.
- To serve: remove the set cornflake crack from the fridge. Grab the paper overhang and pull to lift it up and out of the tin. Discard the 2 sheets of paper. Break the set cornflake crack into pieces then place onto a serving platter.
Video
Notes
- Note 1 - Butter: we want to use unsalted butter. We add salt on top of the cornflake crack to decorate and don't want to make the slice 'too salty'.
- Note 2 - Chocolate: for the size of the cornflake crack we are making we really need 3 x blocks of 200 gram chocolate (21 oz) for a good solid coverage on top. Cooking chocolate (not regular eating chocolate) is recommended. Some people comment on my socials about the expense of some of my recipes. I do understand why people sometimes think things get 'too expensive'. For your info I use home brand chocolate when making this and it tastes great. So there is no need to use the best/finest quality chocolate. I use 2 blocks of milk chocolate and 1 block of dark chocolate. If you end up using a smaller baking tray then you could easily get away with only using 2 blocks.
- Note 3 - Salt: I use my salt grinder and freshly crack this over the top of the slice. As such it is not really a measured amount. It is the perfect way to balance 'the sweet' flavor profile.
- Note 4 - Methods: I recommend watching the video to see how this step/method works. Using too high a heat will cause you issues as the toffee will be chewy but not hard. It is all about slow, low heat, combine, let boil for a bit and you are goo to go. The video shows this far easier than the photos or my monologue 😊.
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