I am a big fan of this no-bake, old-school Chocolate Cracknell recipe. They are a super easy, crunchy treat that requires 20 minutes to put together, just 5 ingredients and less than two dishes to clean up afterwards.
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What Is A Chocolate Cracknell?
When cornflakes are dunked in sweet chocolate syrup before they're laid out on a baking pan, refrigerated and cut into squares – these square treats are called Chocolate Cracknells!
The best part about making these delights is that you need few ingredients and even lesser expertise in cooking.
Chocolate Cracknell is perfect as a dessert, snack and for picnics. I also like to pack them in my children's lunch boxes.
I love these crunchy Chocolate Cracknells, they look like a sweet chocolaty dessert from the outside. Once nibbled at, though, it's a crackling surprise of cornflakes inside. Keep reading to find out how I made them.
Why I Love This Recipe
- An easy, no-bake treat.
- Perfect for picnics and lunch boxes.
- Only 5 ingredients recipe.
- This recipe is customizable. Use your favorite chocolate, or add nuts or dried fruits.
Ingredients
“See the recipe card for full information on ingredients and quantities.”
Cornflakes: I used plain cornflakes, you can use whichever ones you have at home. However, make sure they're not stale or soft. If you don't like cornflakes you can use Rice Krispies instead.
Golden syrup: This is a sugary syrup used in many baking recipes, and you can get it at any grocery store or replace with honey or maple syrup.
Cocoa powder: I recommend using a high quality cocoa powder for better taste.
Butter: Preferably unsalted, but whatever you have at home will work.
Salt: Just a pinch to balance the taste.
How To Make Chocolate Cracknells?
One: The first thing you want to do is line a 20cm baking pan with parchment paper and set it aside.
Two: Now, take a saucepan large enough to fit all your ingredients. In this saucepan, add butter and golden syrup over low heat. Stir the two together to a boil (photo 1).
Three: Afterwards, turn off the heat and stir in the cocoa powder (photo 2).
Four: Following the cocoa powder, stir in the cornflakes and salt as well. Continue to stir and mix with a spatula until the cornflakes are well coated in the chocolaty syrup (photo 3).
Five: Finally, grab the 20cm baking pan that we had set aside earlier, and press the mixture into it. Using a spatula, flatten and mould the mix to fit the baking pan.
Six: Place the baking pan in the refrigerator for 1 hour. Once out of the fridge, cut into squares and serve (photo 4). Ta-duh!
Expert Tips!
- When you're transferring the mixture from the saucepan to the baking pan, it may seem too much at first. However, that's because the cracknell batter hasn't totally been compressed yet. Work with the back of a spatula or spoon to really flatten the mixture before you think about whipping a bigger baking pan!
- Simmer the golden syrup and cocoa powder on low to medium heat for the best flavour. High heat can possibly ruin the taste and flavour.
Variations & Substitutions
- You can also add your choice of dry fruits to your cracknels. Crushed almonds, walnuts, pistachios, hazelnuts, pecans or even raisins!
- You can spoon the chocolate cracknells mixture into muffin tin cups lined with muffin liners.
- Along with the cereal, you can also add chocolate chips or chocolate chunks to the mixture. You can choose between your favourite white, brown or dark chocolate.
Serving Ideas
Side your Chocolate Cracknells with a scoop or two of Honeycomb Ice Cream or Red Velvet Ice Cream and let the crunchy sweetness explode in your mouth.
Oh, and I forgot to mention kids love Chocolate Cracknell surprises in their lunch boxes. Additionally, you can always hide plenty of raisins and nuts in this dessert to make sure your kids are getting some great micronutrients.
Recipe FAQs
Not very long, if you've got a sweet tooth! However, if you do plan on making bigger batches and storing them, then it can last for two weeks if it's kept in a nice air-tight container. If you were to place the same air-tight container in the freezer, though, it will last you a long time of 3 months.
There isn't a difference, really. Bob Cakes and Cracknells have the same concept. Sometimes they're made of cornflakes, other times crushed biscuits, or sometimes milk powder. Another name you might have heard people call these are Chocolate Haystacks. They're pretty popular for being served in British and Australian schools in the 70s.
Easy No-Bake Treats
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Recipe Card
Chocolate Cracknell Recipe
Equipment
Ingredients
- 100 g unsalted butter
- 100 g golden syrup
- 30 g cocoa powder
- 135 g cornflakes
- Pinch of salt
Instructions
- Line a 20cm baking pan with parchment pepper.
- In a saucepan, add butter and golden syrup over low heat, stirring to a boil.100 g unsalted butter, 100 g golden syrup
- Turn off the heat and stir in the cocoa powder.30 g cocoa powder
- Stir in the cornflakes and salt until the cornflakes are well coated.135 g cornflakes, Pinch of salt
- Press the mixture into the baking pan and flatten with a spatula.
- Refrigerator for 1 hour. Cut into squares and serve.
Notes
- When you're transferring the mixture from the saucepan to the baking pan, it may seem too much at first. However, that's because the cracknell batter hasn't totally been compressed yet. Work with the back of a spatula or spoon to really flatten the mixture before you think about whipping a bigger baking pan!
- Use cornflakes right out of the box; make sure they're not stale or soft.
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