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Cornflakes & chocolate slice

Method

  • Preheat oven to 180°C fan forced (200°C normal). 
  • Toss the shredded coconut with the sugar, flour, Cornflakes and chocolate bits in a large bowl until well combined. 
  • Mix together 1 beaten egg with the cooled melted butter. Then add to the dry mixture and mix well, adding another egg if dry. 
  • Grease a cake tin with oil and line with baking paper, overlapping over 2 sides. Then press the mixture into the corners and cook in the oven for about 20 mins until set and lightly browned. Remove and cool on a rack, before cutting into squares. 
  • When ready, melt the dark chocolate and drizzle it over top. 
  • nb.  If preferred, you can leave out the melted chocolate.

Ingredients

  • 50 gm shredded coconut
  • 150 gm brown sugar
  • 225 gm self-raising flour
  • 2 cups Cornflakes
  • ½ cup small chocolate buttons
  • 1-2 eggs
  • 185 gm melted butter, cooled
  • cooking oil spray
  • 150 gm good quality dark cooking chocolate

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm