Australian school canteens popularized this no-bake slice in the 1970s, using golden syrup to bind cornflakes into a crunchy, chewy chocolate-coated bar.
Crispy Cornflake Slice
Indulge in the delightful crunch of our Crispy Cornflake Slice, where golden cornflakes mingle with sweet coconut and hearty oats for a snack that's simply irresistible! This no-bake treat is perfect for satisfying your sweet tooth, and each bite offers a satisfying crunch that's hard to resist. Whip up a batch for your next gathering or just to enjoy at home—your taste buds will thank you!
Prep
15
min
Cook
15
min
Serves
12
people
Level
beginner
📝 Ingredients
Serves 12🥛Dairy & Eggs(1)
- 1 cup + 2 tablespoons butter (250 g) (227 g)
🫙Pantry Staples(4)
- 1 cup packed brown sugar (200 g)
- 2 cups unsweetened shredded or desiccated coconut (480 ml)
- ¼ cup honey (60 ml)
- 2 cups old-fashioned rolled oats (480 ml)
📦Other(1)
- 3 cups cornflakes (720 ml)
Nutrition (per serving)
Calories
367
Protein
3g
Carbs
40g
Fat
22g
👨🍳 Instructions
- 1
Preheat oven to 340°F. Line a 9 x 13-inch baking pan with parchment paper.
- 2
In a saucepan, combine butter, honey, and brown sugar. Cook over low heat, stirring until melted and combined. Bring just to a bubble, then remove from heat.
- 3
Stir in coconut, oats, and cornflakes until evenly coated.
- 4
Press mixture evenly into prepared pan.
- 5
Bake for 12–15 minutes, until golden and crispy around the edges.
- 6
Cool completely in the pan before cutting into bars.
- 7
Store in an airtight container at room temperature for up to 5 days.
💡 Pro Tips
- ✓Bring the butter-honey-sugar mixture to exactly 230-235°F (soft-ball stage) before removing from heat, rather than just to a bubble. This ensures the mixture reaches 35-40% moisture content, which creates a chewy interior while allowing cornflakes to crisp during baking instead of becoming soggy.timing230-235°F | 35-40% moisture
- ✓Crush cornflakes into 1-inch pieces rather than using whole flakes, since intact flakes absorb moisture from the honey-sugar binder (which contains 17% water) and lose crispness. Larger pieces expose less surface area to moisture absorption.ingredient1-inch pieces
- ✓Press the mixture into the pan using a piece of parchment paper or the bottom of a measuring cup kept at 140°F (warm, not hot) to prevent sticking while ensuring firm, even compression. Cold pressing leaves air gaps that prevent proper binding and create uneven baking.technique140°F tool temperature
- ✓Bake at 340°F for exactly 12-14 minutes and remove when edges are golden but the center still yields slightly to finger pressure—it will firm to full crispness during the 2-3 hour cooling phase as residual moisture evaporates and the binder sets to a rigid state.timing340°F | 12-14 minutes
- ✓Store in an airtight container with a single piece of parchment between layers, not stacked directly, to prevent moisture migration between bars. Direct contact allows softer bars to rehydrate harder ones through vapor transfer within the sealed environment.techniqueParchment layer separation
Share this recipe
Prep
15
min
Cook
15
min
Serves
12
people
Level
beginner
Share this recipe
Australian school canteens popularized this no-bake slice in the 1970s, using golden syrup to bind cornflakes into a crunchy, chewy chocolate-coated bar.
Crispy Cornflake Slice
Indulge in the delightful crunch of our Crispy Cornflake Slice, where golden cornflakes mingle with sweet coconut and hearty oats for a snack that's simply irresistible! This no-bake treat is perfect for satisfying your sweet tooth, and each bite offers a satisfying crunch that's hard to resist. Whip up a batch for your next gathering or just to enjoy at home—your taste buds will thank you!
📝 Ingredients
Serves 12🥛Dairy & Eggs(1)
- 1 cup + 2 tablespoons butter (250 g) (227 g)
🫙Pantry Staples(4)
- 1 cup packed brown sugar (200 g)
- 2 cups unsweetened shredded or desiccated coconut (480 ml)
- ¼ cup honey (60 ml)
- 2 cups old-fashioned rolled oats (480 ml)
📦Other(1)
- 3 cups cornflakes (720 ml)
Nutrition (per serving)
Calories
367
Protein
3g
Carbs
40g
Fat
22g
👨🍳 Instructions
- 1
Preheat oven to 340°F. Line a 9 x 13-inch baking pan with parchment paper.
- 2
In a saucepan, combine butter, honey, and brown sugar. Cook over low heat, stirring until melted and combined. Bring just to a bubble, then remove from heat.
- 3
Stir in coconut, oats, and cornflakes until evenly coated.
- 4
Press mixture evenly into prepared pan.
- 5
Bake for 12–15 minutes, until golden and crispy around the edges.
- 6
Cool completely in the pan before cutting into bars.
- 7
Store in an airtight container at room temperature for up to 5 days.
💡 Pro Tips
- ✓Bring the butter-honey-sugar mixture to exactly 230-235°F (soft-ball stage) before removing from heat, rather than just to a bubble. This ensures the mixture reaches 35-40% moisture content, which creates a chewy interior while allowing cornflakes to crisp during baking instead of becoming soggy.timing230-235°F | 35-40% moisture
- ✓Crush cornflakes into 1-inch pieces rather than using whole flakes, since intact flakes absorb moisture from the honey-sugar binder (which contains 17% water) and lose crispness. Larger pieces expose less surface area to moisture absorption.ingredient1-inch pieces
- ✓Press the mixture into the pan using a piece of parchment paper or the bottom of a measuring cup kept at 140°F (warm, not hot) to prevent sticking while ensuring firm, even compression. Cold pressing leaves air gaps that prevent proper binding and create uneven baking.technique140°F tool temperature
- ✓Bake at 340°F for exactly 12-14 minutes and remove when edges are golden but the center still yields slightly to finger pressure—it will firm to full crispness during the 2-3 hour cooling phase as residual moisture evaporates and the binder sets to a rigid state.timing340°F | 12-14 minutes
- ✓Store in an airtight container with a single piece of parchment between layers, not stacked directly, to prevent moisture migration between bars. Direct contact allows softer bars to rehydrate harder ones through vapor transfer within the sealed environment.techniqueParchment layer separation