Cornflake Choc Nut Slice
Crunchy, nutty, and delightfully chocolatey, this Cornflake Choc Nut Slice is the ultimate no-bake treat that comes together in just 20 minutes! Combining the nostalgic crunch of cornflakes with the richness of melted dark chocolate and the satisfying texture of mixed nuts, this slice is a perfect balance of sweet and salty flavors. A hint of golden syrup and brown sugar adds caramel-like depth, while optional shredded coconut brings a tropical twist. Ideal for busy bakers, this recipe requires minimal effort and no oven time, making it a go-to dessert or snack for any occasion. Whether you’re prepping for a party, packing lunchbox snacks, or indulging your chocolate cravings, this easy homemade slice is a guaranteed crowd-pleaser.
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Recipe Information
Ingredients
- 4 cups Cornflakes
- 150 grams Unsalted butter
- 0.25 cup Golden syrup
- 0.25 cup Brown sugar
- 0.75 cup Chopped mixed nuts (e.g., almonds, hazelnuts, peanuts)
- 200 grams Dark chocolate chips
- 0.25 cup Shredded coconut (optional)
Instructions
Line a 9x9 inch square baking pan with parchment paper, ensuring the edges overhang for easy removal later.
Place the cornflakes in a large mixing bowl and gently crush them with your hands to break them into smaller pieces. Add the chopped mixed nuts (and shredded coconut if using) to the bowl.
In a medium saucepan, melt the butter over medium heat. Once melted, stir in the golden syrup and brown sugar. Cook, stirring constantly, until the mixture starts to bubble and the sugar is fully dissolved.
Pour the butter mixture over the cornflake and nut mixture, and quickly stir to combine, ensuring all the dry ingredients are evenly coated.
Pour the mixture into the prepared baking pan and press it down firmly with a spatula or the back of a spoon to create an even layer.
Melt the dark chocolate chips in a heatproof bowl over a pot of simmering water (double boiler method) or in the microwave in 30-second increments, stirring frequently until smooth.
Pour the melted chocolate over the cornflake mixture in the pan, spreading it out evenly to cover the entire surface.
Place the pan in the refrigerator for at least 2 hours, or until the slice is set and firm.
Once set, use the overhanging parchment paper to lift the slice out of the pan. Place it on a cutting board and slice into 12 equal squares or rectangles.
Store the slices in an airtight container in the refrigerator for up to 1 week. Enjoy!
Nutrition Facts
Calories |
388 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.2 g | 26% | |
| Saturated Fat | 10.5 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 27 mg | 9% | |
| Sodium | 270 mg | 12% | |
| Total Carbohydrate | 51.8 g | 19% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 19.2 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 31 mg | 2% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 160 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
