Chocolate Cracknell
Chocolate Cracknell
Ingredients
- 75 g unsalted butter
- 1 tablespoon milk powder, optional
- 150 g golden syrup
- 1 tablespoon cocoa powder
- 100 g 70% cocoa chocolate, broken into pieces
- 1 pinch flaky salt, good pinch
- 200 g cornflakes, Crunchy Nut or regular
Instructions
- 1
Add the unsalted butter to a pan. Melt the butter over medium heat, then continue cooking until it turns a nutty brown, stirring occasionally. If using, add the milk powder and continue browning until fragrant.
⏱️ 5 min
- 2
Remove the pan from the heat. Add the golden syrup, cocoa powder, and broken dark chocolate to the pan.
⏱️ 2 min
- 3
Return the pan to low heat and stir continuously until the chocolate is fully melted and all ingredients are well combined and emulsified into a smooth mixture.
⏱️ 3 min
- 4
Remove the pan from the heat. Add a good pinch of flaky salt to the mixture and stir to combine.
⏱️ 1 min
- 5
Add the cornflakes to the pan. Stir thoroughly, ensuring all the cornflakes are evenly coated with the chocolate mixture.
⏱️ 2 min
- 6
Pour the coated cornflake mixture into a prepared lined baking tray (20 x 20cm or 8 x 8 inches). Use a palette knife or similar tool to press the mixture down firmly and flatten it evenly in the tray.
⏱️ 2 min - 7
Place the baking tray in the refrigerator to set for at least 1 hour, or until firm.
⏱️ 60 min
- 8
Once set, remove the cracknell from the refrigerator and cut it into squares before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chocolate Cracknell
- 75 g unsalted butter
- 1 tablespoon milk powder, optional
- 150 g golden syrup
- 1 tablespoon cocoa powder
- 100 g 70% cocoa chocolate, broken into pieces
- 1 pinch flaky salt, good pinch
- 200 g cornflakes, Crunchy Nut or regular
Instructions
- 1
Add the unsalted butter to a pan. Melt the butter over medium heat, then continue cooking until it turns a nutty brown, stirring occasionally. If using, add the milk powder and continue browning until fragrant.
⏱️ 5 min - 2
Remove the pan from the heat. Add the golden syrup, cocoa powder, and broken dark chocolate to the pan.
⏱️ 2 min - 3
Return the pan to low heat and stir continuously until the chocolate is fully melted and all ingredients are well combined and emulsified into a smooth mixture.
⏱️ 3 min - 4
Remove the pan from the heat. Add a good pinch of flaky salt to the mixture and stir to combine.
⏱️ 1 min - 5
Add the cornflakes to the pan. Stir thoroughly, ensuring all the cornflakes are evenly coated with the chocolate mixture.
⏱️ 2 min - 6
Pour the coated cornflake mixture into a prepared lined baking tray (20 x 20cm or 8 x 8 inches). Use a palette knife or similar tool to press the mixture down firmly and flatten it evenly in the tray.
⏱️ 2 min - 7
Place the baking tray in the refrigerator to set for at least 1 hour, or until firm.
⏱️ 60 min - 8
Once set, remove the cracknell from the refrigerator and cut it into squares before serving.
⏱️ 1 min