Cornflake Crack

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.

Prep Time12

Cook Time8

Setting time2

Total Time2 20

Course: chocolate, Dessert, Snack

Cuisine: Western

Keyword: cornflake crack

Servings:

Calories: 397kcal

Author: Adrianne

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 😊.

Nutrition