• Skip to main content
  • Skip to primary sidebar

Worldly Treat

menu icon
go to homepage
  • Summer Recipes
  • Recipe Index
  • About Me
  • Contact
  • Subscribe
  • Cookie Policy (EU)
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Summer Recipes
    • Recipe Index
    • About Me
    • Contact
    • Subscribe
    • Cookie Policy (EU)
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
    • YouTube
  • ×
    Home » Recipes » Snack » Chocolate Cornflake Cakes with Rice Crispies

    Published: Oct 28, 2022 by Maureen Celestine with 2 Comments

    Chocolate Cornflake Cakes with Rice Crispies

    These chocolate cornflake cakes with rice crispies are soft to the bite, thick, and gooey with a nice crunch. An indulgent mid-day snack that the whole family will love.

    Jump to Recipe Print Recipe

    One thing my 7-year-old son and I agree on is how delicious this treat tastes.  A perfect no-bake dessert to snack on any time of the day!

    chocolate rice crispies cakes stacked up on a plate.
    Jump to:
    • Reasons to Love this Chocolate Cornflakes Cake Recipe
    • Ingredients List
    • 💭Variations and Substitutions
    • Substitutions and Variations
    • 📝Step-by-Step Instructions
    • Tips for Success
    • Storage
    • Equipment
    • Love Chocolates? Here are Some Chocolate Related Recipes to Try
    • 📝Recipe FAQS
    • 📖 Recipe

    Reasons to Love this Chocolate Cornflakes Cake Recipe

    • It’s beyond easy to make! Melt the chocolate, add the rest of the ingredients, shape, and chill. 
    • A blend of whole wheat cornflakes and rice crispy yields the perfect texture.
    • The added almonds and coconut shreds not only add crunch but a nutty, sweet, and earthy flavor to the chocolate crispies. 
    • It’s chewy and chocolatey! Just like my favorite winter chocolate skillet cookies
    • This fun treat is perfect for kid-friendly party treats, lunch boxes, picnics, and lots more. Feel free to omit the almonds for those with allergies. 
    • It’s versatile! Add marshmallows, M&M’s, other nuts, white chocolate, chocolate chips, cookies, and lots more to make it your own. (Adjust the amount of cornflakes and rice crispies if adding more toppings)
    • Great make-ahead snack to gift to family and friends during the holidays.

    If this recipe excites you, you’ve got to get your hands on my Mexican chamoy candy snack, It's a fave around here.

    Ingredients List

    Here are some easy-to-find ingredients to make this recipe

    ingredient list of cornflake cake crispies.

    Cornflakes: I used whole wheat flakes. Feel free to use whatever brand you have. 

    Rice crispies: This makes the blend so worth it. 

    Almonds: Since this is a no-bake dessert, use toasted almonds. If using whole almonds, place them in a ziplock bag and use a rolling pin to pound the bag until it’s crushed to your desired consistency. 

    Coconut: I used desiccated and unsweetened coconut flakes for an added crunch and flavor. 

    Chocolate: I prefer dark or semi-sweet chocolate. This adds richness to the crispies. 

    Corn syrup: corn syrup gives this recipe a fudge-like texture once set. 

    💭Variations and Substitutions

    cereal cakes stacked on a plate.

    Substitutions and Variations

    The fun part of making this Chocolate Cracknel is that you make it your own. 

    • Cereal: Use your favorite cereals. We’ve also tried lucky charms and cocoa puffs, which were stellar. 
    • Syrup: Golden syrup, not to be confused with pancake syrup, is a good substitute for light corn syrup.
    • Chocolate: Don’t feel restricted to dark chocolate. Milk chocolate, white chocolate, or cocoa powder are all great subs. 
    • Go to town! Nuts: Pecans, walnuts, pistachio, hazelnuts, you name it. Don’t forget to adjust the ratios for the rest of the ingredients if you add more than suggested. 
    • Add-ons to consider are marshmallows, cookies, dried fruits, cookie butter spread, Raisins, and chocolate chips; the list is endless. 
    • Instead of cupcake liners, make the Chocolate Cornflake Cakes in a square cake pan and cut them into squares. 

    📝Step-by-Step Instructions

    melting dark chocolate using the double broiler method.
    Whole cornflakes and whole almonds about to be crushed.

    Step 1: Melt the chocolate using a double broiler method over simmering water. 

    Step 2: crush the cornflakes and the toasted almonds using either a rolling pin or a meat mallet.

    A combination of rice crispies with almond and cornflakes in a ziplock bag.
    Combining the crispies with the melted chocolate.

    Step 3: Combine the cornflakes, rice crispies, and almonds in the ziplock bag.

    Step 4: Stir in the cereal mixture into the bowl of chocolate in ⅓ increments until you reach your desired ratio for the mix.

    Placing the ix into a biscuit cutter.
    cakes on a plate

    Step 5: Place parchment paper on a large baking sheet. Scoop the chocolate mixture into the biscuit rounds or cupcake liners. Slightly press down using the back of a spoon (optional)

    Step 6: Chill for an hour. Once set, roll the edges over the shredded coconuts.

    Tips for Success

    • Use fresh out-of-the-box cereal, not one that is stale.
    • I’d steer clear of using the microwave to melt the chocolate. This can cause your chocolate to overheat because of the non-steady heating method. For example, using a microwave, you’d have to take the bowl out of the microwave for 20-second intervals. Instead, I use the double broiler method for a silky smooth finish. 
    • Chocolate is sensitive to heat, so you want to simmer it on low, not boiling water.
    • Avoid having moisture on either the bowl or the stirring spoon. A rubber spatula is best.
    • Once you remove the bowl from heat, wipe off the moisture from the sides and bottom to prevent it from getting into the melted chocolate. If moisture gets into the chocolate, it will seize. 
    • If the chocolate seizes, add a teaspoon of hot water at intervals and stir vigorously until it is melted and has a shine. Continue to the next step to add the cornflakes mix. 
    Cornflake rounds served on a white plate.

    Storage

    If you happen to have leftovers, store them in a ziplock bag without trapped air or in a container with a fitted lid at room temperature for up to 4 days or in the refrigerator.

    You can equally freeze them for up to 6 weeks. Defrost at room temperature for 15 minutes before serving. 

    Equipment

    • Rolling pin or meat mallet
    • Any of the following would work: a 2.5” biscuit Cutter, a cookie cutter, and paper or silicone cupcake liners.
    • Large and medium ziplock bags
    • Baking sheet

    There should always be a good supply of sweet treats for when the cravings call. I hope this chocolate cornflake cake with nuts is one of them. 

     Are you obsessed with chocolates? Here are some pretty good ideas to add to your collection. 

    Love Chocolates? Here are Some Chocolate Related Recipes to Try

    • Coconut mousse with chocolate served in a glass cup.
      Coconut Chocolate Mousse (with Maraschino cherry whip)
    • a cup of spiked peppermint hot chocolate
      Spiked peppermint Hot Chocolate
    • Raspberry chocolate tart
      RASPBERRY BAILEY CHOCOLATE TART
    • A stack of Double chocolate Zucchini & beets Fudgy brownie
      Double chocolate Zucchini & beets Fudgy brownie

    📝Recipe FAQS

    How long do cornflake cakes last?

    Cornflake cakes can last up to 4 days when placed in an air-tight container, in a single layer in a ziplock bag, or for 6 weeks when frozen. Thaw at room temperature for 15 minutes before serving.

    How long do cornflake cakes take to set?

    Depending on the mix-ins, It takes 1-2 hours for cornflake cakes to set in the refrigerator.

    • Instagram
    • Facebook
    • Pinterest

    If you tried this recipe, share a bite with us on our social media using the hashtag worldlytreat(#worldlytreat), we’d love to join the soirée. Also, don’t forget to pin it for later. Chat soon?

    PEACE & LOVE

    Maureen

    📖 Recipe

    a photo of stacked cornflake cakes garnished with coconut shreds

    Chocolate Cornflake Cakes with Rice Crispies

    These chocolate cakes are thick and gooey with a nice crunch. An indulgent mid-day snack that the whole family will love. It’s a great addition to school lunch boxes.
    5 from 3 votes
    Print Pin Rate
    Course: Dessert, Snack
    Cuisine: American, British
    Prep Time: 10 minutes minutes
    Cook Time: 5 minutes minutes
    Total Time: 15 minutes minutes
    Servings: 12 pieces
    Calories: 241kcal
    Author: Maureen Celestine

    Equipment

    • Rolling pin or meat mallet
    • 2.5” biscuit Cutter, cookie cutter, and paper or silicone cupcake liners.
    • baking sheet

    Ingredients

    • 2 cups cornflakes
    • 1 cup rice crispies a.k.a rice cereal
    • ⅓ cup toasted almonds
    • ¼ cup desiccated coconut unsweetened + more to garnish
    • 300 g Dark chocolate chopped
    • 6 tablespoons corn syrup

    Instructions

    • Line a large rimmed baking sheet with parchment paper. Set aside
    • Place a saucepan with water over medium-low heat and bring to a simmer.
    • Place the chocolate into a large heat-proof bowl. Place over the simmering pot making sure the bottom of the bowl doesn’t touch the water. Stir frequently until the chocolate melts completely.
    • Stir in the corn syrup, and a pinch of salt.
    • Meanwhile, place the cornflakes and toasted almonds into separate ziplock bags, ensuring they lay flat without overlap. Seal the bags, then put them between a kitchen towel or thick cloth. Using a wooden rolling pin or meat mallet, gently roll over the cereal until the cornflakes are crushed. Next, pound the bag of almonds.
    • Combine the cornflakes, rice crispies, and crushed almonds in the larger zip-lock bag.
    • Using a wooden spoon or rubber spatula, stir the cornflakes and crushed almonds into the melted chocolate mixture, ⅓ cup at a time. Mix until the cornflakes are thoroughly coated with chocolate. Keep adding until you are satisfied with the chocolate/cornflakes and rice crispies ratio.
    • Place a 2.5” Diameter biscuit cutter or cupcake liner on the lined sheet. Add a tablespoon full of the mix into the center of the cutter. Press down slightly with a slightly greased hand or the back of the spoon to make a thick cake round.
    • Gently pull the cutter by the handle or sides to release the cakes while supporting the cake with the back of the spoon. Continue with the rest of the mix until there is nothing left in the bowl.
    • Place the sheet in the refrigerator to chill for at least 60 minutes.
    • Place the desiccated coconut into a flat dinner plate or bowl. Set aside
    • Once the cakes are chilled and firm, roll the edges over coconut shreds and onto a serving platter. (For the coconut shreds to easily stick, brush corn syrup or honey around the cakes before rolling them in). Enjoy!

    Notes

     
    • To be safe, when melting the chocolate, remove the pot from heat and stir the chocolate at intervals until it’s completely melted.
    • Lightly grease the inside biscuit rounds before adding the mix. This will help in a quick release.
    • I like my cakes thick and slightly hardened, so I pressed down firmly. If you don’t like this method, Follow the steps below:
    1. Use the palm of your hands to crush the cornflakes slightly. Mix the crushed almond, rice crispies, and almonds in the ziplock bag
    2. Add into the melted chocolate bowl, ⅓ cup at a time, until you reach the desired cornflake-chocolate ratio you want.
    3. Use a cookie scoop to spoon the mixture into a cupcake liner or mold (better to place the liners in a muffin tin to hold their shape). Top with the shredded coconuts, and refrigerate until set (up to 60 minutes).
    Please refer to the post for step-by-step photos, tips for success, substitutions, and more!

    Nutrition

    Serving: 1 | Calories: 241kcal | Carbohydrates: 27g | Protein: 3g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 59mg | Potassium: 228mg | Fiber: 4g | Sugar: 15g | Vitamin A: 248IU | Vitamin C: 2mg | Calcium: 31mg | Iron: 5mg
    Tried this Recipe? Tag me Today!Mention @WorldlyTreat or tag #worldlytreat!

    More Snack recipes

    • Hot honey chicken wings with hot honey sauce.
      Hot Honey Chicken Wings
    • Hot honey chicken tenders on a platter.
      Hot Honey Chicken Tenders
    • Air fryer frozen wings on a platter with carrots and celery and ranch dressing.
      Easy Air Fryer Frozen Chicken Wings (no thaw)
    • Homemade pineapple coconut popsicles on a pink background.
      Homemade Pineapple Coconut Popsicles

    Reader Interactions

    Comments

    1. Trish says

      November 01, 2022 at 9:37 pm

      5 stars
      I made this recipe with cornflakes and rice crispy. we didn't have almonds so we used chocolate chips and the kids loved it. They shared with their friends for Halloween. We will make it again with almonds for Christmas.

      Reply
      • Maureen Celestine says

        November 03, 2022 at 4:30 pm

        Thanks for stopping by! So glad to hear this recipe worked out for you and your kids, Trish. I look forward to hearing how it turns out when you make it for Christmas.

        Reply
    5 from 3 votes (2 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Maureen celestine

    Thanks for stopping by. It means the world to me. On Worldly Treat, you'll discover family-friendly dishes, one-pot recipes, signature cocktails, classic African dishes, holiday favorites, and lots more! Easy recipes for the everyday home cook. You can taste the world right in your kitchen without taking a trip. Please follow along. Let's get cooking!

    Learn more...

    Summer Recipes

    • a bowl of Greek chicken skewers
      Greek Chicken Kebab Bowl
    • Hot honey chicken tenders on a platter.
      Hot Honey Chicken Tenders
    • whole tilapia fish air fried and served alongside spicy pepper sauce and sautéed bell pepper vegetables.
      Whole Tilapia in the Air Fryer
    • TUNA-EGG-SALAD sandwich
      Tuna Cucumber Salad Sandwich (no Mayo)
    • Homemade pineapple coconut popsicles on a pink background.
      Homemade Pineapple Coconut Popsicles
    • cherry mango popsicles with yogurt and honey.
      Easy Cherry Mango Popsicles
    • flatbread pizza margherita showing a slice of gooey melted cheese.
      Flatbread Pizza Margherita
    • pineapple and coconut margarita.
      Pineapple and Coconut Margarita

    Popular Recipes

    • Smoky Nigerian jollof rice
      SMOKY NIGERIAN JOLLOF RICE
    • A bowl of beef masala in a tray on a flat surface.
      Beef Masala
    • Nigerian Meat Pie
      NIGERIAN MEAT PIE
    • Italian pepperoni pizza recipe-063
      Italian Pepperoni Pizza Recipe (with veggies)
    • Chicken Fruit salad in a bowl
      Chicken Fruit salad
    • a glass of rum cider cocktail
      Rum Cider Cocktail

    SEARCH FOR RECIPES

    Worldly Treat is a participant in the Amazon Services LLC Associates program, an affiliate advertising program that is designed to provide means for sites to earn advertising fee through advertising and linking to amazon.com. Please visit my Disclosure and Privacy Policy page for more details.

    Footer

    ↑ back to top

    As seen on

    About

    • Privacy Policy
    • Disclaimer

    Newsletter

    Let's Connect!

    • Sign Up! For brand new recipes and updates

    Contact

    • Contact

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2025 worldlytreat.com

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.