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triangular pieces of Australian crunch slice on a white plate with a tea cup
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Australian Crunch - Chocolate Coconut Slice

Australian Crunch is an addictive slice recipe that mixes crushed cornflakes, cocoa, coconut, and golden syrup together for a quick snack. Chewy, crunchy, and chocolatey!
Course Sweet Treat
Cuisine Traditional English
Total Time 45 minutes
Servings 18
Calories 229kcal

Ingredients

  • 200 g salted butter
  • 100 g caster sugar
  • 2 tablespoon cocoa powder
  • 3 tablespoon golden syrup
  • 90 g cornflakes crushed
  • 150 g plain/all purpose flour
  • 85 g desiccated coconut

Topping/Icing

  • 180 g chocolate I used milk chocolate
  • 1 tablespoon vegetable oil optional

Instructions

  • Preheat oven to 180c/350f.
  • Grease and line a 20cm square baking tin and set aside.
  • Place butter into a large bowl and melt in the microwave.
    200 g salted butter
  • To the melted butter add caster sugar, cocoa powder, and golden syrup and mix to combine.
    100 g caster sugar, 2 tablespoon cocoa powder, 3 tablespoon golden syrup
  • Add plain/all purpose flour, desiccated coconut, and crushed cornflakes and mix well to combine.
    150 g plain/all purpose flour, 85 g desiccated coconut, 90 g cornflakes
  • Firmly press mixture into prepared tin and bake for 20 minutes.
  • Remove from the oven and allow slice to cool in the tin.

Topping/Icing

  • Break chocolate into chunks and place in a small microwave safe bowl along with vegetable oil (if using). Microwave in 30 second increments, stirring between each, until chocolate is smooth.
    180 g chocolate, 1 tablespoon vegetable oil
  • Pour melted chocolate over cooled base.

Notes

  • Crush the cornflakes as fine as you can. I like to use a food processor. This will help the slice stick together. Chunky cornflake crumbs will give you a crumbly slice.
  • Apart from the cornflakes, the strongest flavour in the Australian Crunch is the cocoa powder. I strongly recommend a good quality dutch processed cocoa for a richer chocolate taste.
  • Press the base mixture firmly into the baking tin. This will also help the slice stay together once it's baked.
  • Traditionally I have seen this recipe made on the stove top, using a saucepan to melt the butter then mix in the remaining ingredients. I decided to melt my butter in the microwave, then add in the remaining ingredients. Same result, but I don't have to babysit the butter while it melts on the stove!
  • The vegetable oil is added to the chocolate for the topping to make it easier to slice. You can substitute coconut oil, or leave it out altogether.
*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*

Nutrition

Calories: 229kcal