Chocolate cracknell is a simple yet delicious no-bake treat made with cocoa, butter, golden syrup and cornflakes. And if you're British, it'll probably remind you of school dinners!
Perfect to enjoy as a snack or dessert, they're a bit different from most cornflake cake recipes, which are typically made with marshmallows or melted chocolate - instead, the cornflakes are suspended in a set chocolate caramel.
Some variations of chocolate cracknell include additions like desiccated coconut or dried fruit, but this classic version sticks to the basic ingredients.
To make your cracknell, you'll melt the cocoa, butter and golden syrup and bring it briefly to the boil so that it is able to set. I've included instructions for using the microwave or a pan on the stove for this - both work well.
You'll then stir your cornflakes into the syrup to coat, and then press your mixture into a muffin tray before leaving to set in the fridge until firm. In a couple of hours, you'll have a crunchy, chocolatey treat, ready to enjoy.
If you prefer, you can press the mixture into a high sided tray instead and then cut it into squares once it's set.
Chocolate cracknell has its roots in British baking and home cooking. It’s been popular since at least the mid-20th century, particularly as a fun, child-friendly treat for kids, and was a common feature in schools for a long time.
I couldn't find a definite origin for the word "cracknell", but it likely refers to the crisp, crackling texture of the cornflakes or rice crispies when coated in the chocolate.
Read on for the full recipe with detailed instructions and a helpful photograph for every step. And if you have any questions, just leave me a comment. Enjoy!
Ingredients
- 200 g (7.1 oz) golden syrup
- 100 g (3.5 oz) butter
- 30 g (1.1 oz) cocoa
- 200 g (7.1 oz) cornflakes
Equipment
- Large bowl
- 12-hole muffin tray
Instructions
Grease a 12-hole muffin tray.
Put the golden syrup, butter and cocoa in a large microwave safe bowl.
Microwave until the sugar is dissolved. Then microwave for 2 minutes at 800W on high until you have a bubbling, slightly thickened, glossy syrup.
(If you'd rather use a saucepan on the hob, put the ingredients in the pan over a low-medium heat, and stir occasionally until the sugar has completely dissolved. Turn up the heat to bring the syrup to a boil and, without stirring, let it boil for 1 minute before removing from the heat.)
Add the cornflakes to the syrup.
Fold through to evenly coat them in the chocolate syrup. Don’t be too rough as you’ll break the cornflakes down to crumbs.
Spoon the mixture into the muffin tin, sharing evenly between the holes. Press down gently but not so firmly as to crush the cornflakes.
Place in the fridge to set for 2 hours, or over night.
Turn out and serve for a taste of yesteryear’s school dinners!
I hope you enjoy them!
Once you've given my recipe a go, I'd love you to come back and leave a comment letting me know how yours turned out.
I'd love to see your videos and pics, too! Just tag me on social media. I'm @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.
Print this Chocolate Cracknell Recipe
Chocolate Cracknell Recipe
Ingredients
- 200 g (7.1 oz) golden syrup
- 100 g (3.5 oz) butter
- 30 g (1.1 oz) cocoa
- 200 g (7.1 oz) cornflakes
Equipment
- Large bowl
- 12-hole muffin tray
Instructions
- Grease a 12-hole muffin tray.
- Put the golden syrup, butter and cocoa in a large microwave safe bowl.
- Microwave until the sugar is dissolved. Then microwave for 2 minutes at 800W on high until you have a bubbling, slightly thickened, glossy syrup.
- (If you'd rather use a saucepan on the hob, put the ingredients in the pan over a low-medium heat, and stir occasionally until the sugar has completely dissolved. Turn up the heat to bring the syrup to a boil and, without stirring, let it boil for 1 minute before removing from the heat.)
- Add the cornflakes and fold through to evenly coat them in the chocolate syrup. Don’t be too rough as you’ll break the cornflakes down to crumbs.
- Spoon the mixture into the muffin tin, sharing evenly between the holes. Press down gently but not so firmly as to crush the cornflakes.
- Place in the fridge to set for 2 hours, or over night.
- Turn out and serve for a taste of yesteryear’s school dinners!
Notes
Nutrition
More recipes to try
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