Chocolate Cornflake Slice
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Revisit a beloved classic with a twist in this upgraded Chocolate Cornflake Slice Recipe. It features a crispy cornflake base sweetened with coconut sugar and honey, combined with almond meal and cocoa and baked to golden perfection.
If you love easy slice recipes, you must try this chocolate cornflake slice. The topping is a velvety smooth chocolate icing made from icing sugar, butter and cacao powder. This slice is a blend of nostalgia and new flavors!
Chocolate Cornflake Slice Recipe
This chocolate cornflake slice is a throwback treat and is inspired by the classic honey joys from childhood. It’s made with under 10 ingredients and just one mixing bowl.
The cornflake base is quick to make and is crowned with a smooth 4-ingredient chocolate icing.
It’s an easy, nostalgic baked slice that’s perfect for any occasion as well as packed in lunchboxes for school and work. Let your inner child indulge in this irresistible dessert. Keep it to yourself, or it might just disappear!
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Must Have Tools
For making this recipe, it’s essential to have these Amazon affiliate tools at your disposal.
Can I substitute coconut sugar with regular sugar?
Yes, you can use regular granulated sugar or brown sugar if you prefer. The flavor profile and texture will change slightly, with brown sugar giving a richer taste.
Expert Tips
- Measure your baking ingredients accurately: Check out my helpful guide on how to measure basic ingredients.
- Forming The Base: When pressing the cornflake base mixture into the pan, use the back of a spoon or your hands to ensure the layer is even and compact. This helps the slice bake uniformly and makes slicing easier after it sets.
- Cooling the Base: Allow the base to cool for 20 minutes before applying the icing. This prevents the icing from sinking into the warm base but allowing the base to still be slightly warm for the icing to spread over the top.
- Sifting the Icing Sugar: Always sift your icing sugar before mixing to avoid lumps in your icing. This creates a smoother finish.
Is it normal for the slice to be soft and bubbly when removed from the oven?
Yes, it is normal for the slice to appear soft and bubbly right after baking. It will continue to firm up and set as it cools down, achieving the desired consistency once fully cooled. Be sure not to remove it from the pan until it’s completely cold and set after being in the refrigerator.
How to store chocolate cornflake slice
Storage: Store the slice in an airtight container in the refrigerator for up to 1 week.
Freeze: For longer storage, wrap the entire slab or individual slices in cling film, then place in a freezer-safe bag or container. It can be frozen for up to 3 months.
Thaw: Thaw the slices in the refrigerator overnight. For quicker thawing, leave them at room temperature for a few hours until they are soft enough to eat.
If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x
Chocolate Cornflake Slice
Ingredients
Base
- 1½ cups Cornflakes
- 1 cup almond meal
- ½ cup coconut sugar
- 1 Tbsp cocoa powder
- 1½ tsp baking powder
- 100 g coconut oil
- 4 Tbsp honey
Chocolate Icing
- 1 1/4 cups icing sugar / powdered sugar
- 1 Tbsp cocoa powder
- 30 g unsalted butter, melted
- 1 1/2 Tbsp water
Instructions
Base
- Preheat Oven: Preheat the oven to 180ºC (356ºF) and line a 9” x 9” square tin with parchment paper. Set aside.
- Mix Base Ingredients: In a mixing bowl, combine cornflakes, coconut sugar, cocoa powder, almond meal, and baking powder. Mix until combined. Set aside.
- Melt Coconut Oil and Honey: In a small saucepan, gently heat the coconut oil and honey over low heat until the oil is completely melted.
- Combine Wet and Dry Ingredients: Pour the melted coconut oil and honey into the bowl of dry ingredients. Mix with a wooden spoon until everything is well combined.
- Press into Tin: Transfer the mixture to the lined pan, pressing down firmly to form an even layer, use your hands or silicone spatula.
- Bake: Place in the oven and bake for 12-15 minutes until the edges are browned and the center is golden. It will still be soft and bubbly when removed from the oven, it will firm up as it cools.
- Cool Base: Allow the baked base to cool in the pan for 20 minutes.
Chocolate Icing
- Prepare Icing: When the base has about few minutes remaining to cool, start making the icing. In a small mixing bowl, sift the icing sugar and cocoa. Pour in the melted butter and one tablespoon of the water. Whisk until smooth and thick. Add the remaining 1/2 tablespoon of water if it’s too stiff and dry. Adjust the thickness by adding more water as needed.
- Apply Icing: After the base has cooled for 20 minutes in the pan, pour the icing over the still-warm base, while it’s still in the pan. Move the pan around to help spread the icing evenly across the surface or use a spatula.
- Chill to Set: Place the pan in the refrigerator and chill for 1-2 hours or until the icing and base is firm and has set.
- Cut and Serve: Remove the slice from the tin, cut into squares, and enjoy!
Notes
- Storage: Store the slice in an airtight container in the refrigerator for up to 1 week.
- Freeze: For longer storage, wrap the entire slab or individual slices in cling film, then place in a freezer-safe bag or container. It can be frozen for up to 3 months.
- Thaw: Thaw the slices in the refrigerator overnight. For quicker thawing, leave them at room temperature for a few hours until they are soft enough to eat.
Nutrition
