Description
Aussie Crunch – Chocolate Coconut Slice features a buttery, crunchy base combined with chocolate and coconut flavors, topped with a smooth milk chocolate layer. This easy-to-make slice is perfect as a snack or lunchbox treat, offering a delightful balance of textures and rich, caramelized sweetness.
Ingredients
Scale
Slice Base
- 200 g salted butter
- ½ 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 Slice Base: Place a large saucepan on low heat and melt the butter. Add caster sugar, golden syrup, desiccated coconut, cocoa powder, and self raising flour. Mix thoroughly until combined. Finally, fold in the crushed cornflakes gently.
- Press Mixture 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 and flatten the mixture, especially into the corners.
- Bake the Base: Bake in the preheated oven for 25 minutes until set and slightly firm.
- Cool the Base: Remove the tray from the oven and allow the base to cool completely before adding the chocolate topping.
- Melt Chocolate: Break the milk chocolate into a bowl and melt in 30-second intervals in the microwave, stirring between each session until fully melted and smooth.
- Apply Chocolate Topping: Spread the melted chocolate evenly over the cooled slice base using a spatula.
- Set the Slice: Place the tray in the fridge and chill for at least 15 minutes to allow the chocolate to set firmly.
- Slice and Serve: Remove from the fridge, cut into triangles, squares, or slices and serve immediately or pack for snacks or lunchboxes.
Notes
- Storage – Keep the slice in an airtight container in the fridge for up to one week. For longer storage, cut into bite-size pieces and freeze for convenient snacking.
- Crushing Cornflakes – Crush cornflakes using the back of a spoon in a bowl or place them in a bag and crush by hand for even texture.
- Shape Options – Although traditionally cut into triangles, feel free to cut into squares or long slices to suit your preference.
- Butter – Salted butter is recommended but unsalted butter or margarine can be used as a substitute.
- Self Raising Flour – If unavailable, substitute with all-purpose flour plus 1 tsp baking powder and ½ tsp baking soda.
- Golden Syrup Alternatives – You can substitute golden syrup with honey, brown sugar, or molasses for a similar caramelized sweetness.
- Sugar Options – Use caster sugar, white sugar, or brown sugar according to your taste.
- Cornflakes Swap – Cornflakes can be replaced with rice bubbles or crushed weetbix for different textures.
Nutrition
- Serving Size: 1 triangle
- Calories: 275 kcal
- 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
