Description
A festive, crunchy treat combining buttery brown sugar-coated cornflakes baked to perfection and dipped in rich semisweet chocolate, perfect for holiday snacking or gifting.
Ingredients
Scale
Cereal Base
- 3 level cups cornflake cereal
Sugar Coating
- 1/2 cup unsalted butter (1 stick)
- 1/2 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Chocolate Coating
- 12 oz semisweet chocolate, chopped
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
- Arrange Cornflakes: Spread the cornflake cereal evenly across the prepared baking sheet to ensure even coating and baking.
- Melt Butter and Brown Sugar: In a saucepan over medium heat, melt the butter and brown sugar together, stirring continuously until fully melted and smooth, then continue stirring for 1 to 2 minutes to develop a caramelized texture. Remove from heat and stir in vanilla extract and salt for flavor.
- Coat Cornflakes: Pour the hot sugar mixture over the cornflakes and gently stir with a spoon or rubber spatula to coat all the flakes evenly. Spread the coated cornflakes into a rectangle shape on the baking sheet, pressing gently to compact the mixture.
- Bake First Round: Bake the cornflake mixture in the preheated oven for 5 minutes to help set the coating.
- Press and Bake Again: Remove from oven and gently press the cornflake mixture together around the edges and center using a spoon or spatula, then return to the oven and bake for another 5 minutes to finalize the crackle texture.
- Cool and Break: Allow the cornflake crackle to cool completely on the baking sheet, then break it apart into chunks suitable for dipping.
- Melt Chocolate: In a microwave-safe bowl, melt the chopped semisweet chocolate in 30-second increments, stirring well after each to ensure smooth and even melting without burning.
- Dip and Set: Dip each cornflake chunk into the melted chocolate, covering completely and shaking off excess chocolate before placing them on a parchment-lined baking sheet. Optionally, sprinkle a pinch of salt over the chocolate-covered crackles to enhance flavor. Let rest until the chocolate sets.
- Serve and Enjoy: Once the chocolate is fully set, serve your Christmas Cornflake Crackle as a crunchy, chocolatey holiday treat.
Notes
- For extra crunch, press the cornflakes tightly before baking.
- Use dark chocolate instead of semisweet for a richer chocolate flavor.
- If you don’t have a microwave, melt the chocolate using a double boiler over low heat.
- Store leftover crackles in an airtight container at room temperature for up to a week.
- Sprinkling a pinch of flaky sea salt on the chocolate adds a nice contrast and depth of flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 100 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
