Description
Aussie Crunch – Chocolate Coconut Slice is a deliciously crunchy and chocolatey treat featuring a buttery coconut base loaded with crushed cornflakes and topped with smooth melted milk chocolate. Perfect for snacks, lunchboxes, or a sweet pick-me-up, this slice combines rich textures and flavors in a simple, no-fuss recipe.
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 Topping
- 1 block Cadbury milk chocolate (180 g)
Instructions
- Preheat Oven: Preheat your oven to 180 degrees Celsius or 360 degrees Fahrenheit to get it ready for baking the slice base.
- Make Base Mixture: Place a large saucepan over low heat. Add the butter and melt it fully. Then stir in the caster sugar, golden syrup, desiccated coconut, cocoa powder, and self raising flour. Mix thoroughly until well combined. Finally, add the crushed cornflakes and give it a gentle mix to incorporate them.
- Press and Bake: Pour the mixture into a 20 x 30 cm (8 x 12 inch) slice or glass baking tray. Using the back of a spoon or a spatula, press the mixture firmly and evenly, especially reaching the corners. Place the tray in the oven and bake for 25 minutes.
- Cool the Slice: Remove the tray from the oven and allow the slice base to cool completely, ensuring it firms up before adding the chocolate.
- Melt Chocolate: Break the milk chocolate into pieces and place them in a microwave-safe bowl. Heat in 30 second intervals, stirring well after each session, until the chocolate is fully melted and smooth.
- Apply Chocolate Topping: Spread the melted chocolate evenly over the cooled slice using a spatula. Place the tray in the fridge to let the chocolate set for at least 15 minutes.
- Slice and Serve: Once the chocolate has solidified, remove the slice from the fridge and cut into desired shapes—triangles, squares, or bars. Serve immediately or store for later enjoyment.
Notes
- Store the slice in an airtight container in the fridge for up to one week.
- For longer storage, cut into bite-sized pieces and freeze; perfect for quick snacks or lunch boxes.
- To crush cornflakes, use the back of a spoon or place them in a sealed bag and crush by hand before adding to the mixture.
- Traditional shape is triangles, but you can slice as squares or bars if preferred.
- Salted butter is recommended, but unsalted butter or margarine can be used as alternatives.
- If self raising flour is unavailable, substitute with all purpose flour plus 1 teaspoon baking powder and ½ teaspoon baking soda.
- Golden syrup gives a caramelized flavor; alternatively, honey, brown sugar, or molasses are suitable substitutes.
- Any white sugar can replace caster sugar; brown sugar also works well.
- Crushed cornflakes create the crunch, but rice bubbles or weetbix can be used instead.
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
