Chocolate Cornflake Crunch Bars With Coconut
A sophisticated twist on an old childhood favourite, chocolate cornflake clusters. The addition of coconut in this recipe gives these baked chocolate cornflake crunch bars a delightful flavour and some chew as well as crunch. Perfect for sharing at parties, picnics and potlucks.
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 wanted 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 a recipe for chocolate coconut bars.
Perfect, I had no more need to hunt. I recollected having seen them recently on another blog, but couldn’t remember where. I do remember they got the thumbs up though.
Chocolate Coconut Cornflake Crunch Bars
Hands up if you don’t have fond childhood memories of chocolate cornflake clusters or nests? They always make me think of parties and they were the treat I enjoyed most. If I’m honest, I still enjoy them. However, these chocolate coconut cornflake crunch bars are a bit step up from these. They’re baked for a start.
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. Oh! And I changed the method too to make it much easier.
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.
How To Make Chocolate Cornflake Crunch Bars
These crunch 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.
Step 1. Melt Butter
Start by melting the butter and sugar together in a pan. The original recipe requires us to cream the butter and sugar together until light and fluffy. I tried this the first time I made these bars but it was really quite difficult mix in all of the dry ingredients. The melting method is much easier and I can’t detect any discernible difference in the finished chocolate cornflake crunch bars.
Be sure to give the butter an occasional stir as it melts or the sugar might stick to the bottom of the pan. Set aside to cool a little whilst you get on with the next step.
Step 2. Bash Cornflakes
In a large bowl, roughly crush the cornflakes with a heavy object, such as the end of a rolling pin. Don’t be tempted to use a blender or food processor or you’ll end up with too fine a crumb with no crunch.
Step 3. Add Dry Ingredients
Add the wholemeal flour to the bowl along with the baking powder, desiccated coconut, cocoa powder and salt. Give it all a really good stir until everything is well mixed.
Step 4. Add Butter
Either lightly grease a 23 cm (9 inch) square silicone mould or line the same size tin with baking parchment.
Pour the melted butter and sugar mixture into the cornflake bowl and stir until everything is incorporated.
Scrape the mixture into the tin and press it down hard with the back of a spoon until it’s firm and level.
Step 5. Bake Crunch Bars
Bake the chocolate cornflake crunch for twenty minutes on the middle shelf of a heated oven. Transfer to a wire rack and leave to cool.
Step 6. Chocolate Topping
Meanwhile, break the chocolate into pieces and place it in a heatproof bowl that’s big enough to sit on top of a small pan.
Add a two to three centimetres of water to the pan and place the bowl on top. Make sure the bowl isn’t touching the water. Heat the water until it just starts to boil. Switch the heat off and allow the chocolate to melt.
Alternatively, use a microwave to melt the chocolate.
As soon as the chocolate has melted, remove the bowl from the pan. Add the butter, allow it to melt, then stir until smooth.
Pour the topping over the chocolate cornflake crunch. Tilt the tin so that the chocolate completely covers the top. Leave for an hour or two in a cool place until the base is cold and the top has set.
Cut into bars or squares, as I have done.
Chocolate Cornflake Crunch Bars: Top Tip
Before cutting the chocolate cornflake crunch into bars, dip a sharp knife into a mug of hot water. Wipe it dry, then quickly slice the block. This will give you a much neater edge than mine, because I didn’t do this. I was too impatient.
You may need to heat the knife two or three times more.
Other Chocolate And Coconut Recipes You Might Like
- Chocolate coconut flapjacks
- Coconut cake pops dipped in chocolate
- Coconut chocolate cake (vegan)
- Coconut chocolate chip cookies
- Coconut flapjacks with chocolate topping (vegan)
- Peppermint cracknel with toasted coconut
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. 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 cornflake recipes, follow the link and you’ll find I have quite a lot of them. All delicious, of course.
Choclette x
Chocolate Cornflake Crunch – PIN IT.
Chocolate Cornflake Crunch Bars
Ingredients
Crunch Base
- 3 oz cornflakes (85g)
- 5 oz desiccated coconut (140g)
- 8 oz unsalted butter (225g) – softened
- 5 oz golden caster sugar (140g)
- 5 oz wholemeal flour (whole wheat) (140g)
- 1 tsp baking powder
- 1 oz cocoa powder (30g)
- 1 pinch sea salt
Chocolate Topping
- 6 oz milk chocolate (170g) the best quality you can afford (I used 40% cacao solids)
- 1 oz unsalted butter (30g)
Instructions
Crunch Base
- Over a low heat, melt the butter and sugar together in a pan. Give an occasional stir to ensure the sugar doesn't stick to the bottom. As soon as the butter has melted, remove from the heat and leave to cool a little.8 oz unsalted butter, 5 oz golden caster sugar
- Meanwhile, bash the cornflakes up in a large bowl until they are large crumbs. I find the end of a rolling pin works well for this.3 oz cornflakes
- Add the desiccated coconut, flour, baking powder, salt and cocoa powder. Then stir until everything is well combined.5 oz desiccated coconut, 5 oz wholemeal flour (whole wheat), 1 tsp baking powder, 1 oz cocoa powder, 1 pinch sea salt
- Pour in the melted butter and mix well.
- Tip the contents into a 23 cm (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℃ (160℃ fan, 350℉, Gas 4) for 20 mins.
- Leave to cool.
Chocolate Topping
- Melt the chocolate in a bowl suspended over a pan of hot, but not boiling, water. Remove from the heat.6 oz milk chocolate
- Stir in the butter until melted and mixed in.1 oz unsalted butter
- Spread over the base and leave to cool.
- Cut into 16 bars or squares.
Hi, thanks so much for replying! I used whole spelt flour instead the end that was absolutely fine and was okay without the coconut – I added extra cornflakes. I didn’t have any cocoa either!! But I did have a jar of cocoa honey! So I had to sub that for the sugar and cocoa.. I used half the jar of honey (about 100g) & reduced the butter to 170g..and turned oven down to 140 C fan so as not to burn the honey (cooked for 27mins). Will have to get the proper ingredients as you’ve so carefully crafted in your recipe to make them again next time so I can find out what they were actually meant to be like! we have enjoyed them this evening tho, so thanks so much! I wonder if you could make these with coconut oil instead to make them dairy free?
Thanks for your detailed response and I’m glad you enjoyed your bake. Honey sounds delicious, but I wonder if it takes away some of the crunch from the cornflakes? I often sub coconut oil for butter and I don’t see why it wouldn’t work in this recipe. Though it will obviously not be exactly the same.
Yes, you are absolutely right – mine were more ‘chocolate chew’ than chocolate crunch! (Especially as the cornflakes were gluten free as well!) ..I’m looking forward to getting the correct ingredients to follow your recipe but trying the coconut oil instead of butter. Really happy to have found your website and recipes! Thank you.
Can you use gluten free flour instead? And can you omit the coconut?
Yes it’s absolutely fine to use an all purpose gluten-free flour. As for the coconut, I haven’t tried baking these without it, but if it was me, I’d add extra cornflakes instead, but maybe only another 40g or thereabouts? If you give it a go, do let me know what you did and how you got on.
But I could use a white all purpose flour? I am in Canada…East Coast
I haven’t tried it but I don’t see why it wouldn’t work. I usually swap white flour for wholemeal without any ill effects. Let me know how you get on.
What is whole meal flour?
Hi Sherry. Are you in the US? I think you call it whole wheat flour. It’s flour which is less processed and contains the germ and bran and thus a lot healthier. You can find out more here: https://tinandthyme.uk/2009/10/baking-tips-1-flour/
Absolutely delicious. Full of flavour. Had loads of Easter eggs left so used those. I changed the flour to plain only I had no wholemeal flour. Highly recommend.
Yes indeed. They’re a real crunchy treat. Plain flour is absolutely fine. Thanks for feeding back.
Can I use just all purpose flour, or self raising instead of wholemeal? Thanking you.
Hi Chris, yes it’s fine to use plain flour instead. If you use self-raising then omit the baking powder.
Hi thanking you. I will make an attempt to make this tomorrow for sure x
They’re a fun bake and good to eat too. Hope you enjoy them.
My grandsons would love these. I’ll make them next time they are coming, or maybe get them to help although that could be very messy!
Yes get them to help. Getting messy in the kitchen at that age is part of the course.
these sound delicious – and what a great way of using up the annoying cornflake crumbs from the bottom of the box!
Thanks CityHippy – always good to get slobbing endorsement.
Slobbing out in front of dvd…some times it just has to be done. And what better way than to accompany it with a chocolate slice I say.
Gillian – would never have thought to bake with cornflakes if I hadn’t seen this recipe.
BVG – a bit of slobbing is just what I’m about to do in a minute, but no nice bars to pig out on whilst doing it unfortunately!
Johanna – have to guiltily admit that it’s a very long time since I’ve had a long bicycle ride.
Maggie – worth making again and then you can really relive the memories.
Dom – good idea and put a load of rum in the chocolate for good measure.
Chele – thanks, always good to know I’m appreciated for my baking alone ;(
Celia – I didn’t grow up with slices, I think it must be an antipodean thing.
Ananda – you’re so right, some of my favourite chocolate is coconut flavoured.
VBB – but you love them really.
I wish I had friends that turned up with home baked treats like these when they come round my house.
Most of my mates pop in to Tesco’s on the way for cheap plonk. I’m not moaning; the ones that don’t get cheap Tesco plonk just drive past and turn up empty handed.
I have always found choco and coconut as very earthy and heavenly combination …. awesome 🙂
So reminiscent of slices we ate while growing up! The 3C combination: chocolate-coconut-cornflake is almost irresistible! 🙂
You’ll be top of the invite list for my next movie night if you bring a batch of these along ;0)
so simple and yet so lovely… maybe throw in some orange peel and you could Christmas them up a bit!
I used to make these when my children were young, how these bars bring back memories.
my mum made similar bars when I was young but with icing rather than chocolate on top – I think I would like them much better with chocolate – this sort of treat is good for those who take long bike rides but a dvd night deserves a few treats too
They sound great, and perfect for a bit of slobbing!!!!
I’ve make these a few times and very much agree – they are not too sweet and an ideal ‘out and about’ treat.