⚠️‼️Warning‼️⚠️
This Christmas Cornflake Crack is dangerously addictive. Once you start snacking, it’s VERY hard to stop! 🤣
It’s Christmas crack on cornflake steroids! 🎄
🎶 On the first day of Christmas, my true love gave to me… some salted cornflake crack! 🎶
If you follow me on Instagram, you’ll know I am a HUGE lover of salted caramel cornflakes. So naturally, I had to combine them with one of my favourite Christmas treats!
And honestly? This is Christmas crack on cornflake steroids. Once you try Christmas crack with cornflakes, you’ll never go back. The cornflakes create the most incredible sweet, buttery, caramelised crunch, topped with creamy chocolate and a sprinkle of sea salt.
This recipe is sooooo easy to make and the perfect sweet and crunchy treat for Christmas (or any time of year). I’ve had a batch sitting in my fridge, and every evening my mum seems to conveniently call over to steal some. She says she’s visiting Felix, but we all know the real reason. 🤣
If you’re looking for an easy homemade Christmas treat to share, gift or keep entirely for yourself, you need to make this one!
Why you’ll love this recipe …
- Seriously addictive… don’t say I didn’t warn you!
- So easy to make – no complicated techniques required!
- Sweet, salty and crunchy – the ultimate flavour combination.
- Made with just five main ingredients.
- Perfect for Christmas entertaining and gifting.
- A fun twist on classic Christmas crack.
Tips for the BEST Christmas Cornflake Crack
Why don’t you put the chocolate on while the cornflakes are hot?
Most Christmas crack recipes add the chocolate straight on top of the hot base and allow the residual heat to melt it. I do things a little differently because I love the look of the golden, caramelised cornflakes!
Once the cornflake mixture has cooled, I flip it over and spread the chocolate onto the opposite side. This means the beautiful caramelised cornflake side stays on top, while the chocolate sits underneath. Of course, you can spread the chocolate on whichever side you prefer, but I think this way looks much prettier!
My quick cheat’s chocolate temper
This isn’t a traditional tempering method, but it’s a quick and easy shortcut that I love using at home. I melt around two-thirds of the chocolate, then remove it from the heat and stir in the remaining chopped chocolate. This helps bring the temperature of the melted chocolate down and gives it a better chance of setting with a lovely snap.
If you know how to properly temper chocolate and would prefer to do that, please go for it!
Use good-quality chocolate
Because the chocolate is such a big part of this recipe, using good-quality chocolate will give you the best flavour and texture.
Don’t overcook the caramel
Once the butter and sugar mixture comes to a vigorous boil, continue cooking and stirring for around one minute. You want the caramel to coat and bake around the cornflakes without becoming too dark or bitter.
Sprinkle with flakey sea salt
Don’t skip it! The little bursts of salt are SO good with the sweet caramel and chocolate.
Recipe FAQs:
Absolutely! I love milk chocolate with the sweet caramelised cornflakes, but dark chocolate works beautifully too and gives the recipe a slightly less sweet flavour.
You don’t have to properly temper the chocolate for this recipe. I use a quick cheat’s tempering method, where I melt around two-thirds of the chocolate and then stir in the remaining chocolate off the heat. This helps cool the chocolate down and can help give it a nicer finish and snap.
If you want to properly temper your chocolate, though, go for it!
I use a 38cm x 25cm baking tray, but you don’t need to use this exact size. A tray of a similar size will work perfectly. Just keep in mind that a smaller tray will give you a thicker layer of cornflake crack, while a larger tray will make it thinner.
Yes! This is a great Christmas recipe to make ahead. Once completely set, store it in an airtight container in the fridge or at room temperature until you’re ready to serve or gift it.
Storage:
I personally LOVE storing mine in the fridge because I am obsessed with that cold chocolate snap when you bite into it! 😍
However, you can also store your Christmas Cornflake Crack in an airtight container at room temperature. Just make sure it’s kept somewhere cool, particularly if your kitchen gets warm.
Either way, keep it in an airtight container to help maintain that delicious crunch.
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Salted Cornflake Crack (The BEST EVER Christmas Crack)
Ingredients
- 240 g brown sugar
- 160 g butter
- 150 g cornflakes
- 250 g good quality milk chocolate
- flaky sea salt to sprinkle
Instructions
- Preheat the oven to 180ºC (160ºC fan bake).
- Add the cornflakes into a large mixing bowl and line a 38cm x 25cm baking tray with baking paper (don’t worry if your tray isn’t exactly this size, one a similar size is great!)
- Place the butter and brown sugar into a small pot over a medium heat. Gently stir with a wooden spoon or spatula until the mixture comes to the boil (is super bubbly), continue mixing for another minute or so then remove from the heat.
- Pour the caramel over the cornflakes, mix to coat the cornflakes fully then tip the mixture into the tray. Spread the cornflakes evenly in the tray then bake for 8-10 minutes, it should be bubbling and a lovely golden colour.
- Allow to cool in the tray. Once cool I like to flip mine over and spread the chocolate on the bottom side, I just love the way the top side looks!
- Roughly chop the chocolate and place approximately two thirds into a heatproof bowl. Place over a bain-marie and mix gently until melted. Remove from the heat and add in the remaining chocolate, stir gently until fully melted. Allow to cool a little until the chocolate reaches about room temperature.
- Pour the chocolate over the caramel cornflakes and use an offset spatula or the back of a spoon to spread evenly. Sprinkle with sea salt then allow to set, ideally at room temperature but if you’re impatient (like me) you can pop it into the fridge.
- Snap into pieces then enjoy! 🤤 Store in an air tight container at room temperature or in the fridge.
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