Description
Christmas Cornflake Crackle is a festive and crunchy treat combining toasted cornflakes coated in a buttery brown sugar glaze, baked to perfection, and then dipped in rich semisweet chocolate. This easy-to-make snack is perfect for holiday celebrations or gifting.
Ingredients
Scale
Cornflake Mixture
- 3 level cups cornflake cereal
- 1/2 cup unsalted butter (1 stick)
- 1/2 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Chocolate Coating
- 12 oz semisweet chocolate, chopped
Instructions
- Preheat Oven: Preheat your oven to 350°F and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Prepare Cornflakes: Spread out the 3 cups of cornflake cereal evenly on the prepared baking sheet, ensuring a single layer for even coating.
- Make Butter-Sugar Mixture: In a saucepan over medium heat, melt the butter and brown sugar together, stirring continuously. Once melted, continue stirring for 1-2 minutes until the mixture is smooth and slightly thickened. Remove from heat and stir in the vanilla extract and salt.
- Coat Cornflakes: Pour the warm butter and sugar mixture over the cornflakes, gently stirring to coat them evenly. Use a spoon or rubber spatula to spread the cornflakes into a compact rectangle, pressing the cereal together lightly.
- Bake First Time: Bake the coated cornflakes in the oven for 5 minutes to help set the glaze, then gently press the mixture together again around the edges and center to maintain a solid shape.
- Bake Second Time: Return the cornflake mixture to the oven and bake for an additional 5 minutes to finish setting.
- Cool and Break: Remove from the oven and allow the cornflakes to cool completely. Once cooled, break the mixture into bite-sized chunks or pieces.
- Melt Chocolate: Place the chopped semisweet chocolate in a microwave-safe bowl and melt it in 30-second increments, stirring between each interval until smooth.
- Dip and Coat: Dip each cornflake chunk into the melted chocolate, coating them completely. Shake off any excess chocolate and place the coated pieces on a parchment-lined baking sheet.
- Set Chocolate: Let the chocolate-coated cornflake crackles rest until the chocolate hardens and sets. Optionally, sprinkle with a pinch of salt for added flavor before serving.
Notes
- For easier cutting, press the cornflakes firmly into the baking sheet before baking.
- If you prefer, substitute semisweet chocolate with dark or milk chocolate for different flavor profiles.
- Store finished crackles in an airtight container at room temperature for up to one week.
- Adding a pinch of sea salt after dipping enhances the chocolate flavor and balances sweetness.
- Microwave melting times may vary; stir frequently to avoid burning the chocolate.
Nutrition
- Serving Size: 1 piece
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 110 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
