Cornflake Slice

4 from 1 vote

Deliciously chewy Cornflake slice, made from scratch. These golden, buttery squares are made with Corn Flakes, honey, oats and coconut and are the perfect balance of chewy and crispy – perfect for parties and lunchboxes!

Prep Time5

Cook Time20

Cooling Time2

Total Time25

Course: lunchbox, Snack

Cuisine: Australian

Servings:

Calories: 205kcal

Author: Andrea Geddes

Ingredients

60 grams Kelloggs Corn Flakes or other Corn Flakes brand. Use a fresh, unopened packed for best results.
120 grams rolled oats
120 grams desiccated coconut fine, desiccated coconut (not shredded)
150 grams caster sugar
125 grams unsalted butter
pinch salt to taste. Regular table salt.
⅓ cup honey

Metric - US Customary

Instructions

Pre-heat oven to 160°C (320 F). Grease a square, 20 x 20 cm baking/slice tin with butter. Line the tin with baking paper, leaving the sides of the paper longer for easy removal of the slice.
Place the cornflakes into a large mixing bowl and use a wooden spoon (or potato masher) to gently break them into smaller pieces. Don’t crush them too finely, we still want some texture.
Add the oats and desiccated coconut to the cornflakes and mix to combine.
In a small saucepan, add the caster sugar, butter, salt and honey and stir over medium-low heat until the mixture has melted and become foamy.
Carefully pour the honey mixture into the cornflake mixture and stir to combine.
Use the back of a metal spoon to very firmly press the slice mixture into the prepared tin. Make sure it is firmly pressed and compacted.
Bake the slice for 15-20 minutes, or until lightly golden on top.
Allow the slice to cool completely in the tin at room temperature before removing from the baking tin. Moving it while warm will result in the slice breaking apart. Wait at least 2-3 hours before attempting to lift it from the tin.
Use the baking paper to gently lift the cooled slice and transfer to a chopping board. Use a sharp knife to cut the cooled slice into pieces.

Notes

When lining the baking tin, leave the sides of the baking paper a little longer, for easy removal of the slice. To lift the cooled slice from the tin, simply loosen the edges and use the sides of the paper to lift.
The slice must be allowed to completely cool in the tin before slicing. It will be soft and fragile when it comes out of the oven. If you attempt to remove it from the tin or cut it while still warm, it will fall apart. Let the slice cool completely in the tin for at least 2-3 hours, until it becomes firm enough to cut.
Don’t crush the cornflakes completely. Gently crushing them leaves large and small pieces, adding to the texture of the slice.
Take care with the melted honey mixture. It will be very hot.
Use a fresh box of Cornflakes. For maximum texture and crunch, use a fresh, unopened box of Cornflakes, rather than an old box that may have become stale.
Weigh your ingredients with a baking scale, for accuracy. For best results, use kitchen scales to measure your ingredients.
Storage: Cornflake slice is best kept in an airtight container at room temperature for 4-5 days. The slice can also be stored in the fridge for 7 days, but will lose its chewiness and become hard which can make it difficult to bite. If storing the slice in the fridge, allow it to return to room temperature before eating.
Please note that the nutrition information is based on the slice being cut into 16 pieces, with one piece being one serve. The nutritional information is an estimate only and does not take into account any additional toppings or sides served with the slice.
This recipe is made using Australian metric cups and spoon measurements. Any reference to cups or spoons in this recipe is in Australian metric. Due to cup sizes varying from country to country, I advise adjusting if necessary.

Nutrition