Description
Aussie Crunch – Chocolate Coconut Slice is a delightful no-fuss treat combining a crunchy buttery base with a luscious milk chocolate topping. Featuring desiccated coconut, crushed cornflakes, and golden syrup, this slice offers a perfect blend of textures and flavors. It's an ideal snack or lunchbox favorite that’s easy to prepare and loved by all ages.
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 the Oven: Preheat your oven to 180 degrees Celsius (360 degrees Fahrenheit) to prepare for baking the slice.
- Prepare the Base Mixture: In a large saucepan over low heat, melt the butter. Next, add caster sugar, golden syrup, desiccated coconut, cocoa powder, and self raising flour. Stir well until fully combined. Then fold in the crushed cornflakes evenly.
- Press into Tray: Transfer the mixture into a 20 x 30 cm (8 x 12 inches) slice or glass baking tray. Using the back of a spoon or spatula, press down firmly to flatten and compact the mixture, paying extra attention to the corners for even baking.
- Bake the Slice: Place the tray in the preheated oven and bake for 25 minutes until set and slightly firm to the touch.
- Cool the Slice: Remove the tray from the oven and allow it to cool completely at room temperature before adding the chocolate topping.
- Melt the Chocolate: Break the Cadbury milk chocolate into pieces and melt it gradually in 30 second intervals in the microwave. Stir in between until smooth and fully melted.
- Top and Set: Spread the melted chocolate evenly over the cooled slice with a spatula. Refrigerate for at least 15 minutes to allow the chocolate to set firmly.
- Serve: Once set, remove from the fridge and cut the slice into triangles, squares, or your preferred shape. Serve immediately or pack for a delicious snack on the go.
Notes
- Storage – Keep slices in an airtight container in the fridge for up to one week. You can also freeze bite-sized pieces for longer storage; perfect for quick snacks or lunchboxes.
- Crushing Cornflakes – Use the back of a spoon to crush them in a bowl or place cornflakes in a resealable bag and crush by hand for the right texture.
- Shape Options – Traditionally cut into triangles, but you can also cut into squares or long slices if preferred.
- Butter – Salted butter is recommended, but unsalted butter or margarine can be used as alternatives.
- Flour – If self raising flour is not available, substitute with all purpose flour plus 1 teaspoon baking powder and ½ teaspoon baking soda.
- Golden Syrup – Offers a caramelized flavor; honey, brown sugar, or molasses can be substituted.
- Sugar – Caster sugar is preferred, but white or brown sugar also works well.
- Cornflakes – For a different crunch, substitute with rice bubbles or crushed weetbix.
Nutrition
- Serving Size: 1 piece (approx. 1/12 slice)
- 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
