Description
Christmas Cornflake Crackle is a festive and easy-to-make candy treat featuring crunchy cornflakes coated in a buttery brown sugar mixture, baked to perfection, and dipped in rich semisweet chocolate. Perfect for holiday gatherings or as a delightful homemade gift, this recipe combines crunchy texture with sweet, chocolaty flavors.
Ingredients
Scale
Dry Ingredients
- 3 level cups cornflake cereal
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup brown sugar, packed
- 1 teaspoon vanilla extract
Chocolate Coating
- 12 oz semisweet chocolate, chopped
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 350°F and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Arrange cornflakes: Spread out the cornflake cereal evenly on the prepared baking sheet to ensure an even coating later.
- Melt butter and sugar: In a saucepan over medium heat, melt the unsalted butter and brown sugar together, stirring continuously. Once fully melted, continue stirring for 1 to 2 minutes to fully combine and thicken the mixture.
- Add flavorings: Remove the saucepan from heat, then stir in the vanilla extract and salt to enhance the flavor of the mixture.
- Coat cornflakes: Pour the buttery sugar mixture evenly over the cornflakes on the baking sheet. Gently stir and mix with a spoon or rubber spatula to coat the cereal evenly, then spread it out into a rectangle shape, pressing the mixture together slightly to bind the cornflakes.
- Bake in the oven: Bake the coated cornflakes for 5 minutes. After baking, use a spoon or spatula to press the mixture gently around the edges and in the center to help it hold together.
- Bake again: Return the baking sheet to the oven and bake for an additional 5 minutes to crisp and set the mixture.
- Cool and break: Remove from the oven and let the crispy cornflake mixture cool completely on the baking sheet. Once cool, break it apart into chunks of your preferred size.
- Melt chocolate: Place the chopped semisweet chocolate in a microwave-safe bowl and melt it carefully in 30-second increments, stirring in between each interval until smooth and fully melted.
- Dip and coat: Dip each cornflake chunk into the melted chocolate, ensuring it is completely covered. Shake off any excess chocolate and place the coated chunks on a parchment-lined baking sheet to set.
- Set and serve: Allow the chocolate to set completely at room temperature. Optionally, sprinkle a pinch of salt on top of the chocolate-covered crackles for an added flavor contrast before serving and enjoying.
Notes
- This recipe uses only 5 main ingredients, making it simple and perfect for holiday treats.
- If you prefer a different chocolate flavor, you can substitute semisweet chocolate with milk or dark chocolate.
- For a festive touch, add colorful sprinkles or crushed peppermint candies on top of the chocolate before it sets.
- Store the finished crackles in an airtight container at room temperature for up to one week.
- Make sure to press the cereal tightly during baking to help the mixture bind well and create sturdy chunks.
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 18 g
- Sodium: 140 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 30 mg
