Description
Aussie Crunch – Chocolate Coconut Slice is a deliciously crunchy and chocolatey treat featuring a buttery base with desiccated coconut, crushed cornflakes, and cocoa, topped with smooth melted milk chocolate. Perfect for snacks or lunch boxes, this slice offers a delightful combination of textures and flavors with a classic caramelized taste from golden syrup.
Ingredients
Units
Scale
Slice Base
- 200 g salted butter
- 1/2 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 Oven: Preheat your oven to 180°C (360°F) to prepare for baking the slice base.
- Prepare Base Mixture: In a large saucepan on low heat, melt the butter. Add caster sugar, golden syrup, desiccated coconut, cocoa powder and self-raising flour. Mix thoroughly until combined. Then fold in the crushed cornflakes last to maintain crunch.
- Press into Tray: Pour the mixture into a 20 x 30 cm (8 x 12 inch) slice or glass baking tray. Use the back of a spoon or spatula to press firmly, ensuring the mixture is evenly flattened into all corners.
- Bake: Bake the base in the preheated oven for around 25 minutes until set and firm.
- Cool: Remove the tray from the oven and allow the base to cool completely.
- Melt Chocolate: Break up the milk chocolate into a bowl and melt in 30-second intervals in the microwave, stirring between each session until smooth.
- Spread Chocolate Topping: Spread the melted chocolate evenly over the cooled slice base using a spatula.
- Set the Slice: Place the tray in the refrigerator to allow the chocolate topping to set firmly for a minimum of 15 minutes.
- Serve: Once set, cut the slice into your preferred shapes such as triangles, squares, or long slices and serve. Store leftovers in the fridge or freeze for longer storage.
Notes
- Storage: Keep slices in an airtight container in the fridge for up to one week. For longer storage, cut into bite-sized pieces and freeze.
- Crushing Cornflakes: Use a spoon or place cornflakes in a bag and crush by hand for best texture.
- Shape Ideas: Traditionally cut into triangles, but squares or long slices work equally well.
- Butter: Salted butter is used here but unsalted or margarine can be substituted.
- Flour Substitute: Use all-purpose flour with 1 tsp baking powder and ½ tsp baking soda if self-raising flour is unavailable.
- Golden Syrup Alternatives: Honey, brown sugar, or molasses can be used to replicate the caramelized flavor.
- Sugar Substitutes: White sugar or brown sugar can be used instead of caster sugar.
- Cereal Variations: Crushed cornflakes can be swapped for rice bubbles or weetbix for different textures.
Nutrition
- Serving Size: 1 triangle
- Calories: 275
- 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
