This Easy 10-Minute Chocolate Cracknell is a dreamy treat that combines crunchy, buttery layers with a rich, velvety chocolate coating. Perfect for satisfying sweet cravings, it’s a no-fuss dessert that feels indulgent yet effortless. With just 10 minutes of prep, you’ll create a snack that’s as fun to make as it is to eat.
After a quick chill in the fridge, the cracknell transforms into a satisfyingly crisp texture that melts in your mouth with every bite. The balance of sweet and savory flavors makes it irresistible, while the minimal effort leaves you more time to enjoy. It’s the ultimate treat for busy days or last-minute gatherings.
What You’ll Need
- 5 cups (7 oz/200 g) cornflakes cereal (lightly crushed for easier mixing)
- ⅔ cup (7½ oz/213 g) golden syrup (substitute with honey or maple syrup if needed)
- ½ cup (4 oz/115 g) butter (unsalted preferred, but salted works too)
- ⅓ cup (1 ⅓ oz/37 g) unsweetened cocoa powder (use high-quality for best flavor)
- ¼ teaspoon salt (enhances the chocolate flavor)
How to Make It
- Prepare the pan: Line an 8-inch (20 cm) square cake pan with parchment paper, leaving some overhang for easy removal. Set aside.
- Prep the cornflakes: Place the cornflakes in a large mixing bowl.
- Make the syrup: In a small saucepan, combine the golden syrup, butter, cocoa powder, and salt. Warm over medium-low heat, stirring frequently, until the butter is fully melted and the mixture is smooth.
- Combine: Pour the warm syrup over the cornflakes. Gently stir until the cornflakes are evenly coated.
- Set the mixture: Transfer the mixture to the prepared pan, pressing it down evenly with a spatula or the back of a spoon.
- Chill: Refrigerate for at least 3 hours, or until the cracknell is firm and set.
- Serve: Once set, lift the cracknell out of the pan using the parchment paper overhang. Cut into 16 squares and store in an airtight container in the fridge. Enjoy within 4 days for best freshness.
Perfect Pairings: Sauce and Topping Ideas
Take your chocolate cracknell to the next level by drizzling it with melted dark or white chocolate for an extra indulgent touch. For a fruity twist, add a sprinkle of freeze-dried raspberries or a dollop of whipped cream on the side. If you’re feeling adventurous, a pinch of sea salt on top can balance the sweetness beautifully.
Quick Storage Tips for Maximum Freshness
Store your chocolate cracknell in an airtight container in the refrigerator to keep it firm and fresh. It will last up to 4 days, but let’s be honest—it probably won’t stick around that long! If you need to stack the squares, place a sheet of parchment paper between layers to prevent sticking.
Fun Variations to Mix It Up
Swap out the cornflakes for rice cereal or crushed pretzels for a different texture. You can also add a handful of chopped nuts, mini marshmallows, or dried fruit to the mix before pouring in the syrup. For a festive twist, sprinkle in some holiday-themed sprinkles or edible glitter before chilling.
Time-Saving Hacks for Busy Bakers
If you’re short on time, pop the pan in the freezer for about 1 hour instead of refrigerating for 3. This will speed up the setting process without compromising the texture. Pre-measure your ingredients before starting to make the 10-minute prep even quicker!
Essential Equipment for Success
An 8-inch square cake pan is perfect for this recipe, but a similar-sized dish will work too. Make sure to line it with parchment paper for easy removal. A sturdy silicone spatula is ideal for stirring the syrup and cornflakes, ensuring everything is evenly coated without crushing the cereal.
Easy 10-Minute Chocolate Cracknell Recipe
Ingredients
- 5 cups cornflakes cereal
- ⅔ cup golden syrup
- ½ cup butter
- ⅓ cup unsweetened cocoa powder
- ¼ teaspoon salt
Instructions
- Line an 8-inch (20 cm) square cake pan with parchment paper and set aside.
- Place the cornflakes in a large bowl.
- In a small saucepan, warm the golden syrup, butter, cocoa powder and salt over medium-low heat until the butter is melted and the syrup is smooth.
- Pour the syrup over the cornflakes and stir until evenly coated.
- Pour evenly into your prepared cake pan and refrigerate for at least 3 hours, until set and firm.
- Cut into 16 squares and keep in the refrigerator in an airtight container until ready to serve. Store in the fridge for up to 4 days.
