Description
Aussie Crunch – Chocolate Coconut Slice is a delightful no-bake slice blending a crunchy cornflake and coconut base with a rich chocolate topping. This easy-to-make treat combines buttery caramel flavors with a decadent chocolate layer, perfect for snacks or lunchboxes.
Ingredients
Scale
Slice Base
- 200 g butter salted
- ½ cup caster sugar / superfine sugar (100 g)
- 2 tbsp golden syrup
- 1 cup desiccated coconut heaped (80 g)
- 3 cups cornflakes crushed (90 g)
- 1 cup self raising flour heaped (150 g)
- 1.5 tbsp cocoa powder
Chocolate Top
- 1 block Cadbury milk chocolate (180 g)
Instructions
- Preheat your oven: Set your oven to 180°C (360°F) to prepare for baking the slice base.
- Melt butter and combine base ingredients: In a large saucepan on low heat, melt the butter. Add caster sugar, golden syrup, desiccated coconut, cocoa powder, and self-raising flour. Mix thoroughly until well combined.
- Add crushed cornflakes: Gently fold in the crushed cornflakes last to maintain their crunch and mix until evenly distributed.
- Press mixture into tray: Pour the mix into a 20 x 30 cm (8 x 12 inches) slice or glass baking tray. Use the back of a spoon or spatula to press firmly and flatten evenly, especially pressing into the corners.
- Bake the base: Bake in the preheated oven for 25 minutes until firm and set.
- Cool the slice base: Remove the tray from the oven and allow the slice to cool completely.
- Melt chocolate topping: Break the Cadbury milk chocolate into pieces and melt it in a microwave-safe bowl at 30-second intervals, stirring in between until smooth and fully melted.
- Layer the chocolate: Spread the melted chocolate evenly over the cooled slice base using a spatula.
- Set the chocolate: Place the slice in the refrigerator for a minimum of 15 minutes to allow the chocolate topping to harden.
- Slice and serve: Remove from the fridge and cut into triangles, squares, or strips as desired. Serve immediately or pack for snacks or lunch boxes.
Notes
- Storage – Keep the slice in an airtight container in the fridge for up to one week. You can also freeze bite-size pieces for longer storage perfect for quick snacks.
- Crushing Cornflakes – Crush cornflakes using the back of a spoon in a bowl or place them in a plastic bag and crush by hand before mixing.
- Triangle Shapes – Traditionally cut into triangles, but feel free to cut into squares or long slices according to your preference.
- Butter – Salted butter is used here but unsalted butter or margarine can be used as alternatives.
- Flour Substitution – 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 for similar caramelized flavor.
- Sugar Alternatives – Use white sugar, caster sugar, or brown sugar according to availability and preference.
- Crunch Base Variations – While crushed cornflakes are traditional, rice bubbles or crushed Weetbix can be used for different textures.
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
