This cornflake crack could not have a more perfect name. It’s completely addictive. With only 4 core ingredients, it’s one of the easiest holiday treats to make. The caramelised cornflakes create a crunchy, buttery base that’s topped with chocolate and finished with flaky sea salt. I am obsessed.
Key Takeaways:
- Only 4 core ingredients needed
- Ready in 15 minutes plus cooling time
- Perfect for gift-giving when broken into shards
- 60:40 ratio of milk to dark chocolate works best
- Popular in Australia and New Zealand as cornflake slice
- Stores well in a sealed container for up to 2 weeks
Frequently Asked Questions for cornflake crack
Why is it called cornflake crack? The name comes from how addictive it is. The combination of caramelised butter and sugar coating crunchy cornflakes, topped with chocolate and sea salt, creates a sweet-salty-crunchy treat that’s impossible to stop eating.
Can I use salted or unsalted butter? Salted butter works best as it balances the sweetness. If using unsalted butter, add a pinch of salt to the caramel mixture to achieve the same flavour balance.
What’s the best chocolate to use? A 60:40 ratio of milk to dark chocolate creates the perfect balance. The milk chocolate adds sweetness whilst the dark chocolate prevents it from being too cloying. You can also use all milk or all dark depending on your preference.
How do I prevent the cornflakes from going soggy? Bake the caramel-coated cornflakes for the full 10 to 12 minutes until golden brown. This dries out the caramel coating and creates that signature crack. Underbaking results in chewy rather than crunchy cornflakes.
Can I make this ahead of time? Yes, cornflake crack is an excellent make-ahead treat. Store in a sealed container at room temperature for up to 2 weeks. The chocolate may bloom (develop a white coating) in warm weather, but it’s still perfectly safe to eat.
What’s the difference between cornflake crack and cornflake clusters? Cornflake crack is a flat, caramelised sheet that’s broken into shards, popular in Australia and New Zealand. American cornflake clusters are typically bound with peanut butter and marshmallows (like Rice Krispie Treats) and formed into individual portions.
Why This Recipe Works
The magic happens when butter and brown sugar reach that perfect lava-like consistency after 2 minutes of boiling. This creates a proper caramel that coats every cornflake completely. The quick bake in the oven transforms the caramel coating from sticky to crispy, creating that signature crack.
Baking time is crucial. At 11 minutes, the caramel reaches the perfect golden brown without burning. Too short and you’ll have chewy cornflakes, too long and the caramel becomes bitter. Watch carefully in the last 2 minutes.
The chocolate layer serves two purposes: it adds richness and acts as a seal to keep the cornflakes crispy. The 60:40 milk-to-dark ratio provides sweetness without being cloying. The flaky sea salt on top creates essential contrast against all that sweetness.
Tips and Variations
Chocolate Application Methods
The traditional method involves melting chocolate in a double boiler and spreading it over the cooled cornflake base. This gives you complete control over the chocolate layer thickness.
The shortcut method works brilliantly: sprinkle chopped chocolate or chocolate chips directly over the hot cornflake crack as it comes out of the oven. Wait 2 minutes for the chocolate to melt, then spread evenly with an offset spatula. This saves washing up and creates the same result.
Flavour Variations
Add 1 teaspoon of ground cinnamon to the caramel for a warming spiced version. A pinch of cayenne pepper creates an interesting sweet-heat contrast. Replace vanilla extract with almond extract for a nutty undertone.
For a nutty version, sprinkle chopped toasted almonds, hazelnuts, or peanuts over the chocolate before it sets. Dried cranberries or freeze-dried raspberries add festive colour and tartness.
Size Matters
Use a medium baking tray (approximately 23 x 33 centimetres) lined with baking paper. A smaller tray creates a thicker layer that takes longer to set. A larger tray spreads the mixture too thin and can result in burning.
Gift-Giving and Storage
Cornflake crack makes an excellent edible gift. Break it into rustic shards of varying sizes and pack into clear cellophane bags tied with ribbon. For a more polished presentation, break into uniform squares and layer in gift boxes with baking paper between layers.
Store in a sealed container at room temperature for up to 2 weeks. Keep it away from heat sources as the chocolate will melt. In very hot weather, store in the fridge, but allow it to come to room temperature before serving for the best texture.
The crack is most impressive within the first week when the contrast between crispy cornflakes and snappy chocolate is at its peak. After 10 days, the cornflakes may soften slightly, though it remains delicious.
For gift bags, include a small card mentioning it should be stored in a cool, dry place and consumed within 2 weeks.
- 100 grams brown sugar
- 113 grams salted butter 1 stick or half cup
- 1 teaspoon vanilla extract
- 3 cups cornflake cereal
- 100 grams chocolate 60 grams milk, 40 grams dark, or your preferred ratio
- Flaky sea salt for sprinkling
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Preheat the oven to 180°C (160°C fan-forced, 350°F). Line a medium baking tray with baking paper.
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In a medium pot, add the butter and brown sugar. Bring to the boil over medium-high heat and cook for 2 minutes until the sugar has dissolved and the mixture has a lava-like consistency.
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Remove from the heat and add the vanilla extract. Stir to combine.
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Add the cornflake cereal and toss well to coat every flake completely.
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Decant the coated cornflakes onto the prepared tray, spreading them out in an even layer.
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Bake for 10 to 12 minutes (11 minutes is ideal) until golden brown. Watch carefully in the last 2 minutes to prevent burning.
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Remove from the oven and allow to cool completely in the tray.
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Melt the chocolate in a double boiler. Alternatively, sprinkle chopped chocolate or chocolate chips directly over the hot cornflake crack, wait 2 minutes for it to melt, then spread.
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Spread the melted chocolate evenly over the cooled cornflake base using an offset spatula.
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Sprinkle flaky sea salt over the chocolate whilst still wet.
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Allow the chocolate to set and harden completely (approximately 30 minutes at room temperature, or 15 minutes in the fridge).
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Break into rustic shards of varying sizes.
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Store in a sealed container at room temperature for up to 2 weeks.
Notes
- Watch the caramel carefully after 2 minutes of boiling – it can burn quickly
- Baking for the full 11 to 12 minutes is essential for crispy rather than chewy cornflakes
- The 60:40 milk-to-dark chocolate ratio provides the best flavour balance
- Store away from heat sources to prevent the chocolate from melting.
Storage
Store in a sealed container at room temperature for up to 2 weeks. Keep it away from heat sources, as the chocolate will melt. In very hot weather, store in the fridge, but allow it to come to room temperature before serving for the best texture.
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