Description
Christmas Cornflake Crackle is a festive, crunchy candy treat made with cornflake cereal coated in a buttery brown sugar glaze, baked to crispness, and dipped in smooth semisweet chocolate. Perfect for holiday gatherings, this easy-to-make recipe yields delightful sweet and salty chunks that everyone will enjoy.
Ingredients
Scale
Core Ingredients
- 3 cups cornflake cereal
- 1/2 cup unsalted butter (1 stick)
- 1/2 cup packed brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Chocolate Coating
- 12 ounces semisweet chocolate, chopped
Instructions
- Preheat and Prepare: Preheat your oven to 350°F and line a baking sheet with parchment paper to prevent sticking and allow easy cleanup.
- Arrange Cornflakes: Spread out the 3 cups of cornflake cereal evenly on the prepared baking sheet, creating a single uniform layer.
- Make the Glaze: In a saucepan over medium heat, melt the 1/2 cup unsalted butter and 1/2 cup packed brown sugar while stirring continuously. Once fully melted, keep stirring for 1 to 2 minutes until the mixture thickens slightly. Remove from heat and stir in 1 teaspoon vanilla extract and 1/2 teaspoon salt.
- Coat the Cornflakes: Pour the warm glaze over the cornflakes on the baking sheet. Gently stir with a spoon or rubber spatula to coat the cereal evenly. Then spread the coated cornflakes into a rectangle shape and press them together gently to form a cohesive layer.
- Bake the Mixture: Bake in the preheated oven for 5 minutes. After 5 minutes, remove and press the cornflakes together again around the edges and center to compact the mixture. Return to the oven and bake for an additional 5 minutes for a crispy texture.
- Cool and Break: Let the cornflake mixture cool completely on the baking sheet. Once cooled and firm, break it into chunks of desired size.
- Prepare Chocolate Coating: Place the 12 ounces chopped semisweet chocolate in a microwave-safe bowl. Melt the chocolate in 30-second increments, stirring after each interval until smooth and fully melted.
- Dip and Set: Dip each cornflake chunk into the melted chocolate, covering it completely. Shake off any excess chocolate and place the coated chunks on a parchment-lined baking sheet. Optionally, sprinkle a pinch of salt over the chocolate while it is still wet. Let the chocolate set at room temperature until firm.
Notes
- This recipe uses only five core ingredients for simplicity and easy preparation.
- For extra flavor, try adding a pinch of cinnamon or a sprinkle of crushed peppermint before baking.
- You can substitute semisweet chocolate with dark or milk chocolate according to preference.
- If you’d like a dairy-free version, use vegan butter and dairy-free chocolate.
- Ensure the cornflakes are coated evenly to prevent clumping and to get uniform crispiness.
- Let the chocolate set completely before storing to avoid smudging.
- Store leftovers in an airtight container at room temperature to maintain crunchiness.
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 120 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
