Description
Aussie Crunch – Chocolate Coconut Slice is a deliciously rich and crunchy treat featuring a buttery base mixed with coconut, cocoa, and cornflakes, topped with a smooth layer of melted Cadbury milk chocolate. Perfectly baked to create a caramelized texture with a chocolate finish, this slice is ideal for snacks, lunchboxes, or a delightful dessert.
Ingredients
Units
Scale
For the Slice Base:
- 200 g salted butter
- 1/2 cup caster sugar / superfine sugar (100 g)
- 2 tbsp golden syrup
- 1 cup desiccated coconut (heaped, 80 g)
- 3 cups crushed cornflakes (90 g)
- 1 cup self-raising flour (heaped, 150 g)
- 1.5 tbsp cocoa powder
For the Chocolate Top:
- 1 block Cadbury milk chocolate (180 g)
Instructions
- Preheat the Oven: Preheat your oven to 180°C (360°F) to ensure it’s at the right temperature for baking the base slice perfectly.
- Melt Butter and Combine Ingredients: Place a large saucepan over low heat. Add the butter and let it melt gently. Then add the caster sugar, golden syrup, desiccated coconut, cocoa powder, and self-raising flour. Mix well until all ingredients are thoroughly combined.
- Add Crushed Cornflakes and Mix: Add the crushed cornflakes last to the saucepan and mix once more to incorporate them evenly into the mixture.
- Press Mixture into Tray: Pour the combined mixture into a 20 x 30 cm (8 x 12 inches) slice or glass baking tray. Using the back of a spoon or spatula, press the mixture firmly and flatten it, paying special attention to corners to create an even layer.
- Bake the Slice Base: Place the tray in the preheated oven and bake for about 25 minutes, allowing the base to set with a slightly caramelized, crunchy texture.
- Cool the Baked Base: Remove the tray from the oven and allow the slice base to cool completely; this helps the chocolate topping set properly later.
- Melt the Chocolate: Break the Cadbury milk chocolate into pieces and place in a microwave-safe bowl. Melt in 30-second intervals, stirring between each interval until smooth and fully melted.
- Layer the Chocolate: Spread the melted chocolate evenly over the cooled slice base using a spatula, creating a smooth chocolate layer on top.
- Set the Chocolate Top: Place the tray in the fridge for a minimum of 15 minutes to allow the chocolate topping to firm up completely.
- Slice and Serve: Once set, remove from the fridge and slice into your preferred shapes—triangles, squares, or long slices—and serve immediately or pack for snacks and lunch boxes.
Notes
- Storage: 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—they make ideal snacks or lunchbox treats.
- Crushing Cornflakes: Use the back of a spoon to crush cornflakes in a bowl, or place them in a bag and crush by hand for the perfect texture.
- Shape Options: While triangles are a classic choice, feel free to keep your slices as squares or long strips—no one will know!
- Butter: Salted butter is used, but unsalted butter or margarine can also be substituted.
- Flour: If you don’t have self-raising flour, substitute with all-purpose flour plus 1 tsp baking powder and ½ tsp baking soda.
- Golden Syrup Alternatives: Honey, brown sugar, or molasses can replace golden syrup, offering a similar caramelized flavor.
- Sugar Variations: Caster sugar can be swapped with any white sugar or brown sugar.
- Cornflakes Swap: For a different crunch, substitute crushed cornflakes with rice bubbles or weetbix.
Nutrition
- Serving Size: 1 triangle (approximately 50 g)
- Calories: 275
- Sugar: 13 g
- Sodium: 173 mg
- Fat: 18 g
- Saturated Fat: 13 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 36 mg
