A sophisticated version of the good old children’s favourite, chocolate cornflake clusters. The addition of coconut gives these chocolate cornflake crunch bars a delightful flavour and some chew as well as crunch.
We had a film night at a friends house a week or three ago and I needed something to take for us all to munch on. I needed something I could make the day before and that was easily portable. The first book I took off the shelf to get inspiration was Bake by Rachel Allen. About three pages in, I saw the recipe for these chocolate coconut bars.
Perfect, I had no more need to hunt. I recollected having seen them recently on another blog, but couldn’t remember whose they were. I do remember they had a good report though.
Chocolate Coconut Cornflake Crunch Bars
I changed the chocolate topping completely as I thought milk chocolate would work better than dark. I also added a bit of butter which makes it easier to spread the chocolate and gives it a little extra depth. As for the base, I mostly stuck to the original recipe, except I used wholemeal flour and baking powder.
The bars are quite quick and easy to make, though bashing the cornflakes can be a bit of a chore. On the other hand you might find it fun. I use the end of a rolling pin to crush the flakes. But placing them in a sealed plastic bag and bashing them that way also works.
This recipe is a sophisticated version of a childhood classic: chocolate cornflake clusters. They have a lovely crunchy texture and a nice combination of flavours with the coconut and chocolate. For avid bounty bar fans, this has to be a plus. The base isn’t at all sweet, by which I mean it wasn’t too sweet and it was set off nicely by the sweeter chocolate topping.
For an even more sophisticated version, take a peek at this nutty cinnamon coconut chocolate crunch traybake.
These chocolate coconut cornflake crunch bars are ideal as picnic fare. They’re also perfect as emergency rations for a long cycle ride. Perhaps the calorie hit would be more deserved under those circumstances rather than slobbing out in front of a DVD. But hey, we enjoyed it.
Other Chocolate Traybake Recipes You Might Like
- Chilli & chocolate mincemeat slice
- Choc chip honey cornbread
- Chocolate courgette squares
- Chocolate raisin & ale cake
- Iced honey & chocolate spice cake
And for all the traybake recipes with photos on Tin and Thyme, take a look at the traybakes category.
Stay in Touch
Thanks for visiting Tin and Thyme. If you make these chocolate cornflake crunch bars, I’d love to hear about it in the comments below. Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
If you’d like even more traybake recipes, follow the link and you’ll find I have quite a lot of them. All delicious, of course.
Chocolate Cornflake Crunch – PIN IT.
Chocolate Cornflake Crunch Bars – The Recipe
Chocolate Cornflake Crunch Bars
- 3 oz cornflakes
- 5 oz desiccated coconut
- pinch of sea salt
- 8 oz unsalted butter – softened
- 5 oz golden caster sugar
- 5 oz wholemeal flour
- 1 tsp baking powder
- 1 oz cocoa powder
- 6 oz good quality milk chocolate (I used 40%)
- 1 oz unsalted butter
- Bash the cornflakes up in a large bowl until they’re large crumbs. I find the end of a rolling pin works well for this.
- Add the desiccated coconut and salt, then stir until well mixed.
- In another large bowl, cream the butter with the sugar until soft and fluffy.
- Mix in the cornflakes and coconut.
- Finally add the flour, baking powder and cocoa.
- Stir together as best you can. This bit isn’t very easy.
- Tip the contents into a 9″ square silicone mould or lined tin and press the mixture down with the back of a spoon until it’s firm and level.
- Bake at 180℃ (350℉, Gas 4) for 20 mins.
- Leave to cool.
- Melt the chocolate in a bowl suspended over a pan of hot, but not boiling, water. Remove from the heat.
- Stir in the butter.
- Spread over the base and leave to cool.
- Cut into 16 squares.