Cinnamon Coconut Chocolate Crunch: A Traybake with Attitude
This cinnamon coconut chocolate crunch traybake is a real crowd pleaser. It’s ideal for parties where both children and adults will love it. It has less sugar than similar bakes, but its nutty crunchiness will have you coming back for more. It’s quick and easy to make; the hardest part is waiting for the chocolate crunch to cool and set.
Moving
I’m in the process of moving house which inevitably means I’m having to sort through the fifteen years’ worth of stuff I’ve accumulated since living in one place. This is a mixed blessing.
On the downside it takes time and all of the decisions that need to be made are exhausting. On the upside however, it feels good to clear up and clear out. It also means I’ve been rediscovering bits and pieces I’d completely forgotten about and lots of memories have resurfaced.
Cookbook Inspiration
One such item was the cookbook Ann Carr’s Recipe Collection. It was a gift from Kath at The Ordinary Cook several years ago and had been sitting under a dusty pile of books, lost and forgotten. As soon as I opened it, I saw several recipes I was keen to make. My eyes quickly fell on Mayoress Cakes.
Well there’s no story attached to know how this crunchy traybake got its name, but as soon as I saw the ingredients I knew it would be good. Because I’ve made something very similar a few years ago: these chocolate and coconut bars and they proved to be very popular.
Chocolate Crunch My Way
As usual, I ended up doing my own thing and used the recipe as a rough guide only. I’m trying to use things up in my kitchen and not buy any more ingredients. This meant I added more than double the cornflakes, less than half of the coconut and a whole load of nuts that weren’t in the original recipe at all. I also added cinnamon, which I thought would give it extra pizzaz.
For the topping, I preferred the idea of a chocolate ganache type, rather than cocoa icing, so I made an indent into my chocolate stash too. Less stuff to lug in the removals van. As ever, I used less sugar than specified for both the chocolate crunch and the topping.
The result is a scrumptious and very moreish traybake with attitude. Scents of cinnamon and chocolate baking found their way into every corner of the house. The chocolate crunch is rather crumbly so take care when cutting it. I found a serrated knife works best. CT, on the other hand, found grabbing a large slice and diving in worked best for him. Each to their own.
Other Traybakes You Might Like
- Almond mincemeat slices
- Caramel chocolate chip bars
- Date & hazelnut bars
- Raspberry rose white chocolate traybake
- Sticky banana ginger cake
- Stollen bites
And for all the traybake recipes with photos on Tin and Thyme, take a look at my traybakes category.
Keep in Touch
Thanks for visiting Tin and Thyme. If you make this cinnamon coconut chocolate crunch traybake, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
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If you’d like more cinnamon recipes, follow the link and you’ll find I have quite a lot of them. All delicious and nutritious, of course.
Choclette x
Chocolate Crunch. PIN IT
Cinnamon Coconut Chocolate Crunch
Ingredients
Chocolate Crunch
- 200 g cornflakes crushed
- 100 g wholemeal spelt flour
- 1 ½ tbsp cocoa powder
- 1 tsp ground cinnamon
- 1 tsp baking powder
- 100 g light muscovado sugar
- 1 pinch Himalayan pink rock salt
- 25 g desiccated coconut
- 100 g mixed nuts chopped (I used hazelnuts, almonds, cashews and walnuts)
- 150 g unsalted butter melted
Chocolate Topping
- 50 g unsalted butter
- 2 tbsp milk
- 50 g light muscovado sugar
- 1 pinch Himalayan pink rock salt
- ½ tsp ground cinnamon
- 150 g dark chocolate (I used 72%)
Instructions
Chocolate Crunch
- Place all the dry ingredients into a large bowl and give it a good stir.
- Pour in the butter and stir until everything is coated and well mixed.
- Press into a 9″ (23cm) sq silicone mould or lined tin.
- Bake at 180℃ (350℉, Gas 4) for 20 to 25 minutes, depending on how crisp you like it. Leave to cool in the tin.
Chocolate Topping
- Add all the ingredients to a pan and set over low heat until everything is melted.
- Give it a good stir and pour over the chocolate crunch whilst it’s still warm.
- Leave the crunch to cool and the topping to set.
- Cut into 16 squares.
Notes
Nutrition Estimate
Sharing
This is my entry into this month’s We Should Cocoa. Do join in if you’ve made anything which features chocolate as a major ingredient.
I’m also sending my chocolate crunch to Treat Petite over at The Baking Explorer.
Likewise it goes to Bake of the Week with Mummy Mishaps and Casa Costello.
This looks so delicious! Love the idea of the nuts inside. I’d find it very hard to just eat one piece…
It’s a wonderful traybake as it’s got so much going on and yes, the nuts are a lovely addition.
Those look amazing Choclette, I am totally drooling here. If only I could reach in! Shared 🙂
I think not being able to reach in is the only saving grace to all these amazing online recipes. I’d be doomed otherwise 😉
good luck with your move – after 15 years it must be a huge job but also very cathartic. I love the sound of your slice – definitely ganache on top for me too – though we don’t have much of a chocolate stash as it goes too quickly here!
Thanks Johanna, it’s getting quite close now and I’m, of course, not at all ready. Haha! I’m a bit of a chocolate hoarder. When I see a bargain, I tend to buy a load.
What a delightful traybake, with all my favourite flavours of chocolate, coconut and salt. I haven’t heard of the cook book or a Mayoress cake.
The Mayoress Cake was a new one on me, but the concept was a familiar one. It was good to have a reminder though.
These sound gorgeous, I love the flavour mix! I don’t think I’d be ble able to resist eating several pieces! Thanks for linking up to #TreatPetite
They are indeed quite hard to resist, but we’ve been eking them out and still have four left 🙂
Cinnamon? Chocolate? Sounds like a good addition to the empty cake tin in the cupboard. Sounds YUM! Must away to buy some cornflakes…… Thanks for the inspiration
Empty cake tin? That will never do. The cornflakes are essential for the crunch, but give a good flavour too.
Very tempting with crunchy bottom and silky chocolate topping…heavenly! All the BEST with moving.
Thanks Angie. Bakes like these certainly help 🙂
The traybake looks so nice, the chocolate is so shiny. I would love to try it. 🙂
I hope the move goes smoothly.
Thanks Anca. It’s such an easy traybake to make, you must give it a try.
oooooh this looks delicious and what a great way to incorporate cornflakes into a traybake. I bet the coconut and chocolate with the cinnamon added a delicious flavour to them too.
I was looking through some of my cookbooks the other day, and thought that I really must start making some of the recipes – in my own way off course too!
thank you for linking up to #Bakeoftheweek x
I don’t use my cookbook’s enough. I have phases of taking them to bed to read at night, then go months without looking at a single one.
This sounds like entirely the most fabulous tray bake and I am definitely going to be bookmarking this to make. Good luck with the clearing out and stop reading the cook books, just pack them away!
Hahaha, sound advice, but so difficult to do. Do make the traybake, it’s a good one.
This looks incredible. I used to love making desserts with corn flakes when I was a kid, but this looks like a much more grown up version.
I don’t know if it’s a more grown up version, but it’s delicious and so easy to make too.
Mmm I can almost smell this baking! It sounds so easy to make as well which is great. That cinnamon chocolate ganache topping looks and sounds delicious. I bet my girls would love to make this with me one day very soon. #bakeoftheweek
Oh yes Lucy. This would be a really good one to make with your girls. I’m sure they’d love bashing the cornflakes – I did 😉