Cornflake slices combine cornflakes and coconut with a jammy centre. They are rustic yet utterly irresistible. These cornflake bars make a great alternative to flapjack.
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These cornflake bars came to fruition whilst pondering what would happen if I left out the chocolate in my Australian Crunchie recipe. Replacing the chocolate with a jammy centre seemed like the natural way to take this bake and it works wonderfully.
These cornflake bars are reminiscent of flapjack, but without the oats. They also vaguely remind me of cornflake tart from my Primary school days, which was a successful combination of cereal and jam too.
On the lookout for more ways to use desiccated coconut? How about a coconut tart or coconut macaroons?
WHY THESE CORNFLAKE BARS ARE SO GOOD
These bars are easy to make and are universally popular. They combine:
- crunchy cornflakes
- chewy coconut
- sweet & tangy raspberry jam
And the pull of these characteristics and flavours seems to make them hard to resist.
INGREDIENTS
I do recommend Kellogg’s cornflakes for this recipe. They are typically finer and flakier than supermarket own-brand versions and for this recipe, that finer texture is key.
Desiccated (finely shredded) coconut is essential. Do not substitute coconut chips as these are too large and not fit for purpose in these cornflake slices. If you are unable to locate desiccated coconut it is possible to make your own.
I always prefer to use butter when making these cornflake slices as it has a richer and fuller flavour than margarine. (If you do need to swap this to make the bars vegan, I urge you to read my notes in the frequently asked questions section for how to turn these cornflake slices vegan. It’s not as simple as swapping just the butter).
Golden syrup is an integral component in this recipe. It has a distinctive flavour that is sweet, buttery and relatively mellow. Nothing else quite compares to it, but if you cannot get hold of it, try using honey or corn syrup instead. The flavour of the final bake will be slightly different but still scrumptious.
These cornflake bars require a jam that is firm yet spreadable. Do not use a runny jam.
STEP BY STEP INSTRUCTIONS
1. Use your hands to crush the cornflakes until quite small
2. Stir the flour, sugar, coconut, cornflakes and salt together in a bowl and melt the butter and golden syrup together in a large saucepan over a low heat
3. When melted, tip the dry ingredients in and mix with a wooden spoon
4. Turn just under half of the mix into a greased and lined baking tin, press down with the back of a spoon then top with the jam spreading it almost to the edge
5. Dollop spoonfuls of the remaining mix over the top, spread out using the back of a fork (or spoon)
6. Cook for 20-25 minutes until golden. Take out of the oven and score slices with a sharp knife then let cool completely before removing from the tin and cutting properly
EXPERT TIPS
- For the best results use digital scales to weigh out your ingredients. It’s a far more accurate method of measuring ingredients than cups
- To minimise the crumbling, crush the cornflakes well to ensure the bars hold together rather than breaking up too much when cut (a little crumbling is to be expected though)
- Work quickly when spreading the mixture into the tin as it will stiffen if allowed to cool too much
- But take the time to spread the final layer of the mixture over the jam completely to stop it bubbling up and leaking at the edges
- Never cut into slices before the bake has fully cooled as it will likely cause the bars to crumble
FREQUENTLY ASKED QUESTIONS
Absolutely. Raspberry is a lovely classic combination with the coconut but blackberry, cherry, plum and apricot are all good contenders too. Marmalade would also be a tasty alternative in these cornflake slices.
I have found that using a glass jar with a clip-top lid (like a Kilner jar) keeps all bars and cookies exceedingly fresh. When stored like this these cornflake slices will stay fresh for up to 5 days. If you do not have such a jar it is worth wrapping the bars in foil before storing in an alternative airtight container.
These bars can also be frozen for up to 2 months. Simply let thaw for several hours on the countertop when required.
There are 2 items in the list of ingredients that are not vegan-friendly – butter and cornflakes. Of course, butter is easily substituted with a vegan block butter alternative. However, many brands of cornflakes (including Kellogg’s) often contain vitamin D derived from lanolin, (sheep wool grease).
You can try using a vegan-friendly alternative (such as Whole Earth cornflakes). Although I would expect the substitution to work, please bear in mind that I have not tested the recipe using such a product. If you do try this, I would be keen to hear how you get along and which brand you found.
Kellogg’s cornflakes are wheat-free but contain barley, which can trigger a reaction in gluten-sensitive people. It would be best to find a guaranteed gluten-free cornflake instead (such as Whole Earth) if making for a person following a gluten-free diet.
I have developed and tested this recipe for cornflake bars using Kellogg’s cornflakes and a supermarket brand cornflake. I have not used a gluten-free version though and would love to hear what your favourite brand is.
OTHER BARS AND SLICES TO BAKE
Have you tried these cornflake slices? Please give the recipe a rating or leave a comment – I love to hear how you get along with my creations. And if you’re on Instagram post a picture of your bake and tag me (@jane_littlesugarsnaps).
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Cornflake Slices with Jam and Coconut
Equipment
- An 8×8-inch (20x20cm) baking tin
Ingredients
- 275 g Butter
- 2½ tablespoon Golden syrup or honey/ corn syrup
- 100 g Caster sugar
- 100 g Desiccated coconut
- 100 g Crushed cornflakes
- 200 g Plain flour all-purpose
- ¼ teaspoon Salt
- 4-5 tablespoon Raspberry jam
Instructions
- Preheat oven to 180C/ 350F/ GM 4 and grease and line the baking tin (8×8-inch/ 20x20cm) with baking parchment
- Put the cornflakes into a bowl and use your hands to crush them into small pieces then add the flour, sugar, coconut and salt to the bowl and mix well
- Melt the butter and golden syrup together in a large saucepan over a low heat
- When melted, tip the dry ingredients in and mix with a wooden spoon
- Turn just under half of the mix into the prepared baking tin, press down firmly with the back of a spoon to create a flat layer reaching to the edges of the tin. Top with the jam spreading it almost to the edge
- Dollop spoonfuls of the remaining mix over the top, spread out using the back of a fork (or spoon) to ensure it reaches to the edges of the pan and covers the jam entirely
- Bake for 20-25 minutes until golden. Take out of the oven and score slices with a sharp knife then let cool completely before cutting properly
Notes
- For the best results use digital scales to weigh out your ingredients. It’s a far more accurate method of measuring ingredients than cups
- To minimise the crumbling, crush the cornflakes well to ensure the bars hold together rather than breaking up too much when cut (a little crumbling is to be expected though)
- Work quickly when spreading the mixture into the tin as it will stiffen if allowed to cool too much
- But take the time to spread the final layer of the mixture over the jam completely to stop it bubbling up and leaking at the edges
- Never cut into slices before the bake has fully cooled as it will likely cause the bars to crumble
- Raspberry is a lovely classic combination with the coconut but blackberry, cherry, plum and apricot are all good contenders too. Marmalade would also be a tasty alternative in these cornflake slices.
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