An easy crispy cornflake slice made from cornflakes, oats and desiccated coconut mixed through a toffee made from butter, honey and brown sugar. This delicious slice is ready in 30 minutes!
This delicious and moreish Crispy Cornflake Slice hits so many good notes. It's easy to prepare, it's made from pantry staples and it tastes absolutely delicious. This slice doesn't last long in our house!
Have you got some cornflakes you want to use up? I've got several great recipes for you! My Chocolate Cornflake Biscuits (aka Afghans) are an absolute winner, as are my Air Fryer Crispy Chicken Drumsticks. Yes, they're coated in cornflakes!
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Ingredient notes:
- Cornflakes: The namesake ingredient! Any brand of the simple cereal will work in this recipe.
- Brown sugar: This helps to give the toffee a more caramelised flavour, compared to white sugar.
- Coconut: I'm going to nip this in the bud before I'm asked. For those that don't like coconut, feel free to substitute it for an extra ½ cup of oats and an extra ½ cup of cornflakes.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Preheat the oven to 170°C fan bake. Line a 17 x 27 cm slice tin with baking paper. In a saucepan, add the butter, honey and brown sugar. Cook on low heat, stirring until melted and combined.
Bring to a bubble then remove from the heat. Add the coconut, rolled oats and cornflakes to the saucepan. Stir together to combine.
Transfer the mixture to the prepared tin and spread it out evenly to the edges.
Bake for 12 to 15 minutes until golden but still soft to the touch. It will continue to harden when cooling.
Allow to cool completely in the tin before slicing into pieces. Store in an airtight container in the pantry for up to 5 days.
Recipe FAQs:
This slice is not gluten free sorry. It contains cornflakes and oats which both contain gluten. While you could swap out the cornflakes for a gluten free alternative, there are no certified gluten free oats available in New Zealand.
Simply swap the desiccated coconut for an extra ½ cup of oats and an extra ½ cup of cornflakes.
Storage:
Store your crunchy cornflake slice in an airtight container in the pantry for up to 5 days.
Top tips:
Add a dark chocolate drizzle or some sprinkles to make this slice even more tasty and exciting.
Related Recipes:
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Crispy Cornflake Slice
Crunchy Cornflake Slice made from cornflakes, oats and desiccated coconut mixed through a toffee made from butter, honey and brown sugar.
Ingredients
- 125g butter
- 2 tablespoons honey
- ½ cup brown sugar
- 1 cup desiccated coconut, 90g
- 1 cup rolled oats, 90g
- 1½ cups cornflakes, 50g
Instructions
- Preheat the oven to 170°C fan bake. Line a 17 x 27 cm slice tin with baking paper.
- In a saucepan, add the butter, honey and brown sugar. Cook on low heat, stirring until melted and combined. Keep on the heat until the first bubbles appears, then remove (be careful to not to cook the toffee for too long or your slice will become very hard).
- Add the coconut, rolled oats and cornflakes to the saucepan. Stir together to combine.
- Transfer the mixture to the prepared tin and spread it out evenly to the edges.
- Bake for 12 to 15 minutes until golden in colour but still soft to the touch. It will continue to harden when cooling.
- Allow to cool completely in the tin before slicing into pieces.
- Store in an airtight container in the pantry for up to 5 days.
Notes
- Add a dark chocolate drizzle or some sprinkles to make this slice even more tasty and exciting.
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 144Total Fat: 8gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 17mgSodium: 91mgCarbohydrates: 17gFiber: 1gSugar: 10gProtein: 1g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Kirsty says
Made this today. Love an easy, quick slice. I added 1t of vanilla. Taste and texture a bit like an anzac biscuit...yum! 😀
VJ cooks says
Yes I agree, there's definitely a similarity to ANZAC biscuits!
SJ says
I don't have butter. Can I replace it with margarine?
VJ cooks says
Yes you can.
Jess says
Do you think it would freeze okay? I was thinking of making a bulk batch for lunch boxes.
VJ cooks says
Absolutely.
Carla says
Hi, can I replace oats with a GF option? Thanks
VJ cooks says
I would probably do an extra half cup of both cornflakes and coconut. If you are making gluten free, make sure your cornflakes are also gluten free (regular ones are not).
Karen B says
Did this recipe and it was really delicious. Only thing that I changed was I cut down on the sugar to 1/3 cup instead . With the honey it's definitely sweet enough.
I'd bake it again and just add some choc drops to the top
Kata says
I absolutely did not wait for this to cool down. Burnt my tongue and everything So Good!
VJ cooks says
Haha oh no! But I understand - we've all been there!
Jaz says
Have made this twice and my family loves it as afternoon tea & in lunchboxes. One pot so a win for me! I also reduced the brown sugar to 1/3 cup and it turned out perfect.
VJ cooks says
That sounds great! Thanks for the feedback 🙂
Havilah says
this looks really good, but how do i recreate this recipe without an oven or a microwave
VJ cooks says
You don't! This is a baked slice so the oven is pretty important sorry!
Rachel M says
My Wiltshire Slice pan is only 0.5cm bigger and it looks like this slice is going to be a lot thinner than yours... did I do something wrong?
VJ cooks says
I'm not sure sorry, did you use the correct amount of ingredients?