Description
Aussie Crunch – Chocolate Coconut Slice is a deliciously crunchy and chocolaty treat featuring a buttery, coconut-infused base topped with smooth melted Cadbury milk chocolate. Perfect for snacks or lunch boxes, this slice combines the caramelized flavors of golden syrup and the crunch of crushed cornflakes into a delightful homemade treat.
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 or 80 g
- 3 cups cornflakes crushed, 90 g
- 1 cup self raising flour heaped or 150 g
- 1.5 tbsp cocoa powder
Chocolate Top
- 1 block Cadbury milk chocolate 180 g
Instructions
- Preheat Oven: Preheat your oven to 180°C / 360°F to prepare for baking.
- Make Slice Base: Place a large saucepan on low heat, add the butter and melt it gently. Stir in the caster sugar, golden syrup, desiccated coconut, cocoa powder, and self-raising flour until evenly combined. Add the crushed cornflakes last and mix thoroughly.
- Press and Bake: Pour the mixture into a 20 x 30 cm (8 x 12 inches) slice tray or glass baking dish. Using the back of a spoon or spatula, press firmly and flatten especially into the corners. Bake in the preheated oven for 25 minutes.
- Cool the Base: Remove the tray from the oven and allow the slice base to cool completely at room temperature.
- Melt Chocolate: Break up the block of Cadbury milk chocolate into pieces and place in a bowl. Melt in the microwave in 30 second intervals, stirring between each, until smooth and fully melted.
- Top and Set: Spread the melted chocolate evenly over the cooled slice base using a spatula. Place the slice in the fridge to set the chocolate for at least 15 minutes.
- Slice and Serve: Once set, remove from the fridge and cut into triangles, squares, or slices. Serve immediately or pack for snacking later.
Notes
- Storage: Store the slices in an airtight container in the fridge for up to one week. You can also freeze bite-sized pieces for longer storage.
- Crushing Cornflakes: Crush cornflakes using the back of a spoon in a bowl or place them in a sealed bag and crush by hand.
- Cutting Shapes: Triangles are traditional, but squares or long slices work just as well.
- Butter: Salted butter is recommended but unsalted butter or margarine can be substituted.
- Self Raising Flour Substitute: Use all-purpose flour with 1 tsp baking powder and ½ tsp baking soda if you don’t have self-raising flour.
- Golden Syrup Alternatives: Honey, brown sugar, or molasses can replace golden syrup for similar caramelized flavor.
- Sugar Alternatives: White sugar or brown sugar can both be used instead of caster sugar.
- Cornflakes Alternatives: Rice bubbles or crushed Weetbix can be swapped for cornflakes for a different crunch texture.
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
