Imported from the web
Salted Cornflake Crack (The BEST EVER Christmas Crack)
Crunchy cornflakes are coated in buttery brown-sugar caramel, baked until golden and bubbling, then topped with smooth milk chocolate and flaky sea salt. The result is a sweet, salty, crisp, and highly addictive treat.
Cook this recipe, hands-free
Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.
Ingredients
- 240 g brown sugar
- 160 g butter
- 150 g cornflakes
- 250 g milk chocolate (Good quality; roughly chop before melting.)
- flaky sea salt (To sprinkle)
Steps
- 1
Preheat the oven to 180°C, or 160°C fan bake.
- 2
Add the cornflakes to a large mixing bowl. Line a 38 x 25 cm baking tray with baking paper; a tray of a similar size will also work.
- 3
Place the butter and brown sugar in a small pot over medium heat.
- 4
Gently stir the butter and brown sugar with a wooden spoon or spatula until the mixture comes to a boil and is very bubbly.
- 5
Continue mixing for about 1 minute, then remove the caramel from the heat.
- 6
Pour the hot caramel over the cornflakes.
- 7
Mix until the cornflakes are fully coated with caramel.
- 8
Tip the coated cornflakes into the prepared tray and spread them evenly.
- 9
Bake for 8–10 minutes, until the mixture is bubbling and a lovely golden colour.
- 10
Allow the cornflake mixture to cool in the tray.
- 11
Once cool, flip the slab over if desired so the caramelised cornflake side remains on top and the chocolate can be spread on the underside.
- 12
Roughly chop the chocolate and place approximately two-thirds of it in a heatproof bowl.
- 13
Set the bowl over a bain-marie and stir gently until the chocolate has melted.
- 14
Remove the bowl from the heat and add the remaining chopped chocolate. Stir gently until it has fully melted.
- 15
Allow the chocolate to cool slightly, until it reaches about room temperature.
- 16
Pour the chocolate over the caramel cornflakes.
- 17
Use an offset spatula or the back of a spoon to spread the chocolate evenly.
- 18
Sprinkle the top with flaky sea salt.
- 19
Allow the chocolate to set, ideally at room temperature; if preferred, place the tray in the refrigerator to speed up setting.
- 20
Snap the set cornflake crack into pieces and enjoy.
- 21
Store the pieces in an airtight container at room temperature or in the refrigerator.
Notes
A smaller tray will produce a thicker layer, while a larger tray will produce a thinner layer. The author uses a quick cheat’s chocolate temper: melt approximately two-thirds of the chocolate, then stir in the remaining chocolate off the heat. Proper tempering is optional. The crack can be made ahead and stored once completely set; the author prefers refrigerating it for a cold chocolate snap.
Nutrition per serving
Every recipe, finally cookable.
Turn your next favorite video into a recipe you can actually follow — ingredients, steps, and times in seconds.
Already have SeeMeCook? Open this recipe →