Cinnamon Coconut Chocolate Crunch Traybake
Print Recipe
0 from 0 votes

Cinnamon Coconut Chocolate Crunch

An easy to make traybake with a crunchy biscuity texture. Nuts and cornflakes give additional crunch and the cinnamon and chocolate make it extra scrumptious.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Afternoon Tea, Dessert, Snack
Cuisine: British
Keyword: cinnamon, coconut, cornflakes, traybake
Servings: 16 pieces
Author: Choclette @ Tin and Thyme


Chocolate Crunch

  • 200 g cornflakes - crushed
  • 100 g wholemeal spelt flour
  • 1 rounded tbsp cocoa powder
  • 1 tsp ground cinnamon
  • 1 tsp baking powder
  • 100 g light muscovado sugar
  • pinch of 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
  • pinch of Himalayan pink rock salt
  • ½ tsp ground cinnamon
  • 150 g dark chocolate I used 72%


Chocolate Crunch

  • Place all the dry ingredients into a large bowl and give it a good stir.
  • Pour in the butter and mix until everything is coated and well mixed.
  • Press into a 9" (23cm) sq silicone mould or lined tin.
  • Bake at 180℃ 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.


Will keep up to a week if kept in a cool place.