Salted caramel cornflake slice

Happy 2016! Sorry for the wait…..

I promise to blog more this year than ever. Hopefully you stay with me in 2016 as I blog the recipes I love to make.

Sometimes you don’t feel like using an oven – especially in summer! But you still want something sweet and this treat is simple, tasty and you only need a small piece to satisfy.

If you want something that combines caramel slice, honey joys and chocolate crackles (rice krispy/bubble treats), this is it! Smooth, crunchy, sweet, savoury, easy but decadent. Loved it.


It’s PRACTICALLY breakfast food…. sorta 😉


Salted caramel cornflake slice


  • 1 can condensed milk
  • 75g salted butter
  • 1 tsp vanilla extract
  • 3 tbs golden syrup
  • 1/4 – 1/2 tsp sea salt flakes
  • 1 block copha
  • 4 cups cornflakes
  • 1 1/2 cups of shredded or desicated coconut (I used shredded)
  • 1/4 cup cocoa powder
  • 1 cup icing sugar (sifted)
  • 50g chocolate


  1. Grease and line a 18 x 35cm brownie tin
  2. Make the caramel – In a saucepan, pout the condensed milk, butter, vanilla extract and golden syrup and stir over a medium heat until it is thickened, smooth, light brown and starts to bubble. Set aside to cool.
  3. Make the bottom layer
    1. In a mixing bowl, combine 2 cups of cornflakes, 3/4 cup of coconut, 1/8 cup of cocoa powder and 1/2 cup of icing sugar.
    2. Melt half the copha block. Once melted pour into dry ingredients and combine.
    3. Pour mixture into the brownie tin and place into freezer for 10 minutes to chill.
  4. One the bottom layer is chilled, pour the caramel on top. Smooth the caramel out and sprinkle sea salt flakes on top – depending on how you like your salted caramel.
  5. Place in fridge for 30 minutes until the caramel is set.
  6. Repeat step 3 and pour over the caramel to make the top layer.
  7. Place in fridge for at least 1 hour to set.
  8. Optional decorating to make them look classy – Melt the chocolate in the microwave, watch it carefully – it takes me 90 seconds. *the chocolate should be ‘almost melted’, stir until you get a smooth consistency 
  9. Pour chocolate in piping bag or zip lock bag. Cut a small hole at the tip and drizzle the top of the slice with chocolate. Return to fridge to set for 10 minutes.
  10. Remove from fridge, and slice. For me, this makes 24 pieces. I personally think that a 3cm x 4cm portion is more than enough to satisfy your sweet craving.


Enjoy 😉

Recipe from (a website and magazine i LOVE)  –





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