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.
One thing my 7-year-old son and I agree on are how delicious this treat tastes. A perfect no-bake dessert to snack on any time of the day!
Why I love this 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 check out these drool-worthy desserts.
Here are some easy-to-find ingredients to make this recipe
Cornflakes: I used whole wheat flakes. Feel free to use whatever brand you have.
Rice crispies: This makes the blend so worth it.
Almonds: use toasted almonds since this is a no-bake dessert. 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.
How to make Cornflake Cakes
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.
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.
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 seconds 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 of the bowl 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 the chocolate is melted and has a shine to it. Continue to the next step to add the cornflakes mix.
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.
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 played around with lucky charms and cocoa puffs, which were stellar.
Syrup: A good substitute for light corn syrup will be golden syrup, not to be confused with pancake 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, hazelnut, 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.
- Rolling pin or meat mallet
- Any of the following would work: 2.5” biscuit Cutter, 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.
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.
Depending on the mix-ins, It takes 1-2 hours for cornflake cakes to set in the refrigerator.
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
Chocolate Cornflake Cakes with Rice Crispies
- Rolling pin or meat mallet
- 2.5” biscuit Cutter, cookie cutter, and paper or silicone cupcake liners.
- 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
- 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!
- 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:
- Use the palm of your hands to crush the cornflakes slightly. Mix the crushed almond, rice crispies, and almonds in the ziplock bag
- Add into the melted chocolate bowl, ⅓ cup at a time, until you reach the desired cornflake-chocolate ratio you want.
- 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).