A sophisticated twist on an old childhood favourite, chocolate cornflake clusters. The addition of coconut 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.
6ozmilk chocolate(170g) the best quality you can afford (I used 40% cacao solids)
1ozunsalted 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, 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.
Notes
Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.