Description
Christmas Cornflake Crackle is a festive, crunchy candy treat made with cornflake cereal coated in a buttery brown sugar glaze, baked to perfection, and dipped in rich semisweet chocolate. This easy 5-ingredient recipe is perfect for holiday gatherings and gifting.
Ingredients
Scale
Dry Ingredients
- 3 level cups cornflake cereal
- 1/2 cup brown sugar, packed
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup (1 stick) unsalted butter
- 1 teaspoon vanilla extract
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 prepare for the cornflakes.
- Prepare Cornflakes: Spread out the 3 cups of cornflake cereal evenly on the prepared baking sheet to form a single layer.
- Melt Butter and Sugar: In a saucepan over medium heat, melt the 1/2 cup unsalted butter and 1/2 cup packed brown sugar together, stirring continuously until melted and glossy. Continue stirring for another 1 to 2 minutes to thicken slightly, then remove from heat.
- Add Flavorings: Stir in 1 teaspoon vanilla extract and 1/2 teaspoon salt into the melted mixture to enhance flavor.
- Coat Cornflakes: Pour the butter and sugar mixture over the cornflakes on the baking sheet. Gently stir and fold the cereal to coat evenly. Use a spoon or rubber spatula to press the cornflakes together, spreading them into a neat rectangle.
- Bake First Round: Bake the coated cornflakes in the preheated oven for 5 minutes to set the glaze.
- Press and Bake Second Round: Remove from oven and gently press the cornflakes together again around the edges and center with a spoon or spatula. Return to oven and bake for an additional 5 minutes.
- Cool and Break: Allow the baked cornflake mixture to cool completely on the baking sheet, then break into chunks of desired size.
- Melt Chocolate: Place chopped 12 oz semisweet chocolate in a microwave-safe bowl. Melt in 30-second intervals, stirring between each, until smooth and fully melted.
- Dip and Set: Dip each cornflake chunk into the melted chocolate, ensuring they are covered completely. Shake off excess chocolate and place on a parchment-lined baking sheet. Optionally, sprinkle a pinch of salt on top. Let the chocolate set at room temperature until firm before serving.
Notes
- This recipe uses just 5 main ingredients, making it simple and quick to prepare.
- Pressing the cornflakes tightly together before baking helps the mixture hold its shape when cooled.
- Use parchment paper to prevent sticking when baking and setting the chocolate.
- For a festive touch, add red and green sprinkles before the chocolate sets.
- If desired, substitute semisweet chocolate with dark or milk chocolate according to preference.
- Store leftovers in an airtight container at room temperature for up to one week.
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
