Deliciously easy Cornflake Crunch made using just five ingredients. Learn how to easily caramelise your Cornflakes and use them for decorating cakes, cookies or brownies, or serving them with vanilla ice cream.
Quick Look Cornflake Crunch
- ⏱ Prep time: 20 minutes
- 🔥 Cook time: 17 minutes
- ⏳ Total time: 37 minutes
- 🍪 Serving: 2 and 1/2 cups of crunch
- 🍂 Flavour profile: sweet and salty with a deep caramel flavour.
- 👌 Difficulty: Easy
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Get ready to make the Cornflake Crunch of your dreams. This simple recipe turns regular breakfast cereal of Cornflakes into a crispy, crunchy, sweet and salty dessert all on it’s own.
I love to use Cornflakes in my baking, specifically in Honey Joys and Cornflake Cookies. But now, there’s only one thing I want to do with them.
Soaked in honey, butter and brown sugar, these little flakes are then caramelised in the oven until they smell toasty. Leave them to cool and firm up and you’ll be met with fistfuls of crunchy morsels.
You can enjoy them on their own, throw them into your favourite cookie dough, use them to decorate cakes or cupcakes, or scatter them over a bowl of vanilla ice cream.
Why you will love this recipe
- Simple ingredients: You only need 5 basic ingredients to make my easy Cornflake Crunch.
- Easy to make: You don’t need any fancy equipment to make a batch. Not even an electric mixer.
- Flavour bomb: My easy Cornflake Crunch is a little sweet, a little salty with a rich caramel flavour.
- Keeps well: You can use this crunch in so many ways! And it keeps really well in an airtight container – if it lasts that long.
Recipe testing
This recipe was inspired by two things: America’s Milk Bar Bakery and the delicious treats I grew up with in Australia, Honey Joys.
I’ve long been a fan of Christina Tosi and her unique sweet creations. I’ve attended a cooking class at Milk Bar Bakery in Los Angeles and sampled every single one of her cookie creations. She inspired recipes like my Milk Bar Birthday Cake, Blueberry Cookies, Cornflake Marshmallow Cookies and my Birthday Cake Truffles.
I’ve also had the pleasure of visiting Milk Bar Store in New York (the og) and trying their famous soft serve which is served with – you guessed it – sweet, crunchy caramelised Cornflakes around the outside.
The Cornflake Crunch on her soft serve reminded me of a classic Honey Joy. Last year, I tested an elevated Honey Joy Slice recipe which can be found on page 145 of my new cookbook, Something Sweet.
From that recipe, I discovered just how good Cornflakes are when they’re caramelised. So I’ve create my own easy recipe for a Cornflake Crunch that can used any way you like! Sprinkle it on ice cream, add it to cookie dough or use it to decorate cakes or cupcakes.
I’ve added milk powder to mine after discovering with my Honey Joy recipe that it really bumps up the flavour and contributes to that malty, nuttiness. I tested this recipe using brown sugar and caster sugar, but found brown sugar added to the caramel notes – which was a big win in my books.
Honestly, you’l love this simple copycat recipe – and if you’re like me, you’ll be snacking on fistfuls of these crumbs for days.
Ingredients
One of the best things about this recipe is that it only requires five core ingredients. Here’s a quick breakdown on what I use to make these, including any substitutions you can make:
- Cornflakes: I have tested this recipe using regular Kelloggs Cornflakes. If you want to make these gluten free, you can absolutely use Gluten Free Cornflakes.
- Milk powder: I have used a malted milk powder in this recipe. If you have milk powder in your pantry, it’s worth throwing in as it really bumps up the flavour and gives these crunchies a little umami flavour. However, if you don’t have any milk powder on hand, simply leave it out.
- Butter: Butter is a core ingredient in this caramel. I use unsalted butter, but salted butter is fine too.
- Honey: The honey butter caramel in this recipe is outrageously good. You can use any honey you have in the cupboard. Golden syrup or maple syrup will work too, but I recommend sticking with honey if you can. It’s a magical combination.
- Brown sugar: I tested this recipe using both brown sugar and caster sugar. Brown sugar definitely won as it contributes to the nutty, caramel flavour. However, you can absolutely make these using caster sugar or white sugar if that’s all you have. Still a 10/10, I promise.
See the recipe card below for the full list and quantities of ingredients.
How to make Cornflake Crunch
Here’s a quick breakdown on how to make my easy Cornflake Crunch including step-by-step photos. The full method and instructions is included in the recipe card below.
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Step 1: In a large mixing bowl, add Cornflakes, milk powder and salt. Give it a little mix.
Step 2: Use your hands to gently crush the Cornflakes until they’re broken into slightly smaller pieces. No need to be exact here.
Step 3: In a small saucepan, add the butter, honey and brown sugar and place on medium heat. Stir while butter melts and sugar dissolves.
Step 4: Keep mixing until the mixture goes a little bubbly and frothy. Remove from the heat.
Step 5: Working quickly, pour honey butter mixture over the crushed Cornflakes. Quickly stir until all the Cornflakes are coated in the caramel.
Step 6: Then transfer Cornflakes onto your prepared baking tray. Spread out into one even layer.
Step 7: Bake for approximately 15 minutes or until Cornflakes are turned golden brown and smell nutty. You will see they are still soft – this is fine. They will firm up as they cool.
Storage: Store cooled Cornflake Crunch in an airtight container at room temperature. The crumbs will keep well for one week.
Serving suggestions
You can use this Cornflake Crunch in so many ways. You can just eat them as they are – they’re surprisingly moreish.
You can also add them to a bowl of vanilla ice cream, scatter them on top of brownies, add them to your cookie dough or use them to decorate your layer cakes or cupcakes. I’ve added them to Frosted Brownies, my Perfect Chocolate Slice and my Cornflake Marshmallow Cookies.
Leave a comment below with your favourite use for these crunchy Cornflake Crumbs!
Cornflake Crunch faqs
Yes! Use gluten free Cornflakes to make a delicious gluten free crunch.
Yes! My Cornflake Crunch keep really well for up to one week. Keep it in an airtight container at room temperature. It doesn’t freeze well.
Milk powder is a unique ingredient that can add a unique nutty, caramel-like flavour to baked goods like cookies. In this recipe, it enhances the existing flavour and makes it extra moreish. It is not essential though – it will taste good without it!
More Cornflake recipes to try
Did you make this recipe? Don’t forget to rate the recipe and leave a comment below. Hungry for more? Join me on Instagram, YouTube, Facebook, Pinterest and TikTok for more amazing recipe ideas.
Let’s Bake
Cornflake Crunch Recipe
Crunchy caramelised Cornflakes perfect for decorating cakes, cupcakes and brownies.
Ingredients
- 90 grams (3 cups) Cornflakes
- 1 tablespoon malted milk powder (see notes)
- 1/2 teaspoon salt
- 60 grams (1/4 cup) unsalted butter
- 30 ml (2 tablespoons) honey
- 1 tablespoon brown sugar
Instructions
- Preheat oven to 170 C (340 F) standard / 150 C (300 F) fan-forced. Line a large baking tray or cookie sheet with baking paper or parchment paper.
- In a large mixing bowl, add Cornflakes, milk powder and salt. Use your hands to gently crush the Cornflakes until they’re broken into smaller pieces. No need to be exact here.
- In a small saucepan, add the butter, honey and brown sugar and place on medium heat. Stir while butter melts and sugar dissolves. Keep mixing until the mixture goes a little bubbly and frothy.
- Remove from the heat. Working quickly, pour honey butter mixture over the crushed Cornflakes.
- Quickly stir until all the Cornflakes are coated in the caramel. Then transfer Cornflakes onto your prepared baking tray. Spread out into one even layer.
- Bake for approximately 15-17 minutes or until Cornflakes are turned golden brown and smell nutty. You might notice the Cornflakes appear soft – this is fine. They will firm up as they cool.
- Leave Cornflake Crunch at room temperature to cool completely. Then gently break it up into smaller pieces using your fingers.
- Keep Cornflake Crunch in an airtight container at room temperature for up to a week.
Notes
Cornflakes: I have tested this recipe using regular Kelloggs Cornflakes. If you want to make these gluten free, you can absolutely use Gluten Free Cornflakes.
Milk powder: I have used a malted milk powder in this recipe. If you have milk powder in your pantry, it’s worth throwing in as it really bumps up the flavour and gives these crunchies a little umami flavour. However, if you don’t have any milk powder on hand, simply leave it out.
Honey: The honey butter caramel in this recipe is outrageously good. You can use any honey you have in the cupboard. Golden syrup or maple syrup will work too, but I recommend sticking with honey if you can. It’s a magical combination.
Brown sugar: I tested this recipe using both brown sugar and caster sugar. Brown sugar definitely won as it contributes to the nutty, caramel flavour. However, you can absolutely make these using caster sugar or white sugar if that’s all you have. Still a 10/10, I promise.
Storage: Store cooled Cornflake Crunch in an airtight container at room temperature. The crumbs will keep well for up at one week.
Nutrition Information
Serving Size: 1/4 cup Calories: 98 Sugar: 5.4 g Sodium: 168.4 mg Fat: 5.2 g Carbohydrates: 12.3 g Protein: 1.2 g Cholesterol: 13.1 mg
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