Choc-caramel cornflake slice

Combining chocolate, caramel and cornflakes for a creative spin on the classic, this delicious slice makes the perfect addition to school lunchboxes and goes wonderfully with a morning cuppa.

  • 30 mins preparation
  • 40 mins cooking
  • 2 hrs marinating
  • Serves 16
  • Print


Choc-caramel cornflake slice
  • 2 cup plain flour
  • 1 cup caster sugar, plus 1/3 cup extra
  • 150 gram melted butter
  • 1 egg, whisked
  • 1 teaspoon vanilla
  • 1/2 cup crushed nut cornflakes, plus 1 cup extra
  • 395 gram can condensed milk
  • 125 gram chopped butter, plus 75g extra
  • 1/3 cup golden syrup
  • 1/3 cup chopped peanuts
  • 1/2 teaspoon salt flakes
  • 200 gram chopped dark chocolate
  • 1/3 cup extra cornflakes


Choc-caramel cornflake slice
  • 1
    Preheat oven to 180°C. Grease and line base and sides of a 16x26cm pan, extending baking paper 5cm above rim.
  • 2
    In a bowl, combine plain flour, caster sugar, butter, egg and vanilla. Stir crushed cornflakes through. Press firmly base of pan. Bake for 20-25 minutes until lightly browned. Cool.
  • 3
    In a medium saucepan, combine condensed milk, butter, extra caster sugar and golden syrup. Simmer, stirring, for 10 minutes until golden. Mix in peanuts and salt flakes. Pour over slice base. Chill for 1 hour.
  • 4
    In a bowl, over a saucepan of simmering water, melt dark chocolate with extra chopped butter, stirring until smooth. Fold extra crushed cornflakes through.
  • 5
    Pour chocolate over caramel. Sprinkle with extra cornflakes. Chill for 1 hour to set. Cut into pieces. Store in an airtight container in the fridge.

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