Description
Aussie Crunch – Chocolate Coconut Slice is a deliciously rich and crunchy treat combining a buttery, coconut and cornflake base with a smooth milk chocolate topping. Perfect for snacking, lunch boxes, or a sweet afternoon indulgence with a delightful caramelised flavor and satisfying texture.
Ingredients
Scale
Slice Base
- 200 g salted butter
- ½ cup caster sugar (100 g)
- 2 tbsp golden syrup
- 1 cup desiccated coconut (80 g)
- 3 cups crushed cornflakes (90 g)
- 1 cup self raising flour (150 g)
- 1.5 tbsp cocoa powder
Chocolate Top
- 1 block Cadbury milk chocolate (180 g)
Instructions
- Preheat Oven: Pre-heat your oven to 180°C / 360°F to prepare for baking the slice base.
- Melt Ingredients: Place a large saucepan on low heat. Add the butter and melt it first. Then add caster sugar, golden syrup, desiccated coconut, cocoa powder, and self-raising flour. Mix well until evenly combined.
- Add Cornflakes: Stir in the crushed cornflakes last, mixing gently to retain crunchiness. Pour the mixture into a 20 x 30 cm (8 x 12 inches) slice or glass baking tray.
- Press Mixture: Using the back of a spoon or spatula, press firmly to flatten the mixture, making sure to press especially into the corners for even baking.
- Bake Slice Base: Bake in the preheated oven for 25 minutes until set and firm.
- Cool Down: Remove from the oven and allow the slice base to cool completely to room temperature.
- Melt Chocolate: Break the chocolate into pieces and melt in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth and fully melted.
- Top Slice: Spread the melted chocolate evenly over the cooled slice base using a spatula.
- Set Chocolate: Place the tray in the fridge for at least 15 minutes to firm up the chocolate topping.
- Slice and Serve: Remove from fridge and cut into 12 triangles, squares, or slices as preferred, ready to eat or pack for snacks.
Notes
- Store the slices in an airtight container in the fridge for up to one week.
- For longer storage, cut into bite-sized pieces and freeze; perfect for convenient snacks or lunch boxes.
- Crush cornflakes using the back of a spoon in a bowl or place them in a bag and crush by hand for easier mixing.
- The traditional cut is into triangles, but squares or long slices also work well and taste just as great.
- You can substitute salted butter with unsalted butter or margarine if preferred.
- If self-raising flour is unavailable, use all-purpose flour with 1 tsp baking powder and ½ tsp baking soda as a substitute.
- Golden syrup provides a caramelised flavor, but you can substitute with honey, brown sugar, or molasses.
- Any white sugar can replace caster sugar, or use brown sugar for a richer taste.
- Alternative crunchy bases like rice bubbles or crushed Weetbix work instead of cornflakes.
Nutrition
- Serving Size: 1 triangle
- Calories: 275 kcal
- Sugar: 13 g
- Sodium: 173 mg
- Fat: 18 g
- Saturated Fat: 13 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 36 mg
