Description
Aussie Crunch – Chocolate Coconut Slice is a delicious no-bake slice featuring a crunchy base of butter, sugar, golden syrup, coconut, cocoa, self-raising flour, and crushed cornflakes, topped with melted Cadbury milk chocolate. Perfect as a snack or dessert, this slice is easy to make and sets in the fridge for a satisfying 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 (80 g)
- 3 cups cornflakes crushed (90 g)
- 1 cup self raising flour heaped (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 (360 degrees Fahrenheit) to prepare for baking the slice base.
- Melt Ingredients: Place a large saucepan on low heat and melt the butter first. Then add the caster sugar, golden syrup, desiccated coconut, cocoa powder, and self-raising flour. Mix well until combined thoroughly.
- Add Cornflakes & Prepare Base: Add the crushed cornflakes last and gently mix until evenly distributed. Pour the mixture into a 20 x 30 cm (8 x 12 inch) slice or glass baking tray.
- Press & Bake: Using the back of a spoon or spatula, press firmly to flatten the mixture evenly, especially into the corners. Bake in the preheated oven for 25 minutes until set.
- Cool Slice: Remove the slice from the oven and allow it to cool completely in the tray at room temperature.
- Melt Chocolate: Break the Cadbury milk chocolate into a bowl and melt it in 30-second intervals in the microwave, stirring between each session until fully melted and smooth.
- Top & Chill: Spread the melted chocolate evenly over the cooled slice base using a spatula. Place the slice in the fridge and allow it to set for a minimum of 15 minutes.
- Slice & Serve: Once the chocolate topping has set, remove from the fridge and cut into 12 triangles or shapes of your choice. Serve immediately or pack for later enjoyment.
Notes
- Store the slice in an airtight container in the fridge for up to one week for best freshness.
- For longer storage, cut the slice into bite-sized pieces and freeze them; perfect for on-the-go snacks or lunchboxes.
- Crush cornflakes by using the back of a spoon, or place them in a sealed plastic bag and crush with your hands before mixing.
- Triangles are the traditional shape for this slice, but you can also cut squares or long slices as desired.
- Use salted butter as in the recipe, or substitute with unsalted butter or margarine if preferred.
- If you don’t have self-raising flour, substitute with all-purpose flour plus 1 teaspoon baking powder and ½ teaspoon baking soda.
- Golden syrup contributes a caramelised flavor, but honey, brown sugar, or molasses can be good alternatives.
- Caster sugar can be substituted with regular white sugar or brown sugar to suit your taste.
- For a different crunch, replace cornflakes with rice bubbles or crushed weetbix.
Nutrition
- Serving Size: 1 triangle (approx. 50 g)
- 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
