Crispy, crunchy Honey Joys made from scratch. These buttery treats are made using Cornflakes, honey and butter – and my recipe boasts a secret ingredient that makes them extra irresistible. They’re perfect for parties and celebrations!
Welcome to the wonderful world of Honey Joys.
A childhood favourite, these sticky, buttery, homemade treats are so easy and so SO tasty. Made using just a handful of everyday ingredients, including a box of Cornflakes, they’re a staple for birthdays, parties and picnics.
Crispy. Crunchy. Chewy. MAGICAL.
why you will love this recipe
- They’re quick and easy to make
- No electric mixer needed
- They’re sticky, chewy and crunchy
- You can make them ahead of time
recipe testing
Here in Australia, Honey Joys are a childhood staple at birthday parties and the like. They’re quick and easy to make and always a crowd favourite.
And like a chewy Cornflake Cookie, they’re a wonderful way to use up a box of Cornflakes.
Typically they’re made with four ingredients – Cornflakes, caster sugar, honey and butter. But after doing a little recipe testing, I felt we could bump up the flavour ever so slightly, without compromising the simplicity of the classic Honey Joy.
First, I swapped caster sugar for brown sugar. I love the subtle caramel flavour brown sugar offers thanks to its molasses content. Then I added salt to balance the sweetness of the honey. The result was good – really good.
But I had a nagging feeling in the back of mind that there was a way to make these honey-covered Cornflakes even better.
Suddenly I remembered the magical Cornflake crunch soft serve I had tasted at the famous Milk Bar bakery in New York (You know the one, we’ve made copycat versions of their cakes, cookies and truffles).
And I was reminded of how founder and pastry chef Christina Tosi adds a touch of milk powder to her signature Cornflake crunch. She says it makes everything taste better. So I tried adding milk powder to my Honey Joys.
I ate three and called it. These were easily the best chewy, crunchy, sweet and salty Honey Joys EVER. My work here was done.
what you will need
- Cornflakes: I recommend using a fresh box of Cornflakes for maximum crunch.
- Milk powder: Milk powder is my secret ingredient to making these Honey Joys extra special. However, if you don’t have access to it, you can leave it out.
- Salt: Salt makes the flavour really pop, cutting through the sweetness.
- Unsalted butter
- Brown sugar: Many recipes call for caster sugar or granulated sugar, but brown sugar adds a depth of caramel flavour that I love.
- Honey: Honey coats the flakes and adds a sticky, toffee-like flavour.
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how to make them
- Mix together Cornflakes, milk powder and salt.
- Heat butter, honey and sugar until frothy.
- Pour over Cornflakes and mix well.
- Spoon into a muffin tray lined with cupcake cases.
- Bake for 15 minutes. Let them cool completely.
tips for making perfect honey joys
- Use a fresh box of Cornflakes: For maximum crispiness, don’t grab the box of stale Cornflakes that’s been sitting in the back of your pantry. Fresh is best!
- Weigh your ingredients using a baking scale: For the best results, use a scale to measure your ingredients. You really need just the right amount of butter, honey and Cornflakes for just the right amount of chewy and crispy.
- Work quickly: Once you make your sticky honey butter sauce, you’ll want to pour it over your Cornflakes and stir quickly to get everything well coated. Then they go straight in the oven. If you let them sit too long, you’ll risk having soggy treats!
- Let them cool completely: I know it can be tempting but trust me, Honey Joys are at their best when they’re completely cool. They’ll still be soft and fragile when they come out of the oven – try and eat one and it’ll crumble apart in your hands. Leave them for a bit and they’ll firm up but still be sticky – and most likely stick to the cupcake liner. Leave them for a good hour or two and they’ll be perfectly crisp and crunchy. Worth the wait.
how to store them
Honey Joys are best kept in an airtight container at room temperature. However, if you are making them in advance, you can store them in the fridge. They will keep well for up to five days. They don’t freeze too well.
how to eat them
Honey Joys are best eaten just as they are. They’re a portable, bite-sized treat which is why they’re a popular food for kid’s birthday parties, picnics and the like. You can enjoy them for morning or afternoon tea or as a small dessert. They’re simple but always a crowd pleaser!
frequently asked questions
Kelloggs Cornflakes are not gluten-free. BUT if you can get hold of gluten-free Cornflakes, then yes, these treats are gluten-free.
Yes. Milk powder will make these Honey Joys taste extra amazing. You can find it near the shelved milk products at the supermarket. However, if you can’t find it, you can leave it out. They will still taste so good – I promise!
Honey Joys will be soft and sticky when they first come out of the oven. Be sure to let them cool completely before eating. Once they are cooled and have been left at room temperature for a few hours, they’ll be crispy but still chewy and no longer stick to the cupcake liner.
more easy treats to try
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Let’s Bake
Honey Joys
Crunchy, chewy Honey Joys made from Cornflakes.
Ingredients
- 120 grams (4 cups) Cornflakes
- 1 tablespoon milk powder, optional
- 1/4 teaspoon salt
- 100 grams unsalted butter
- 1 tablespoon brown sugar
- 3 tablespoons honey
Instructions
- Preheat oven to 160 C (320 F) standard / 140 C (285 F) fan-forced. Line a 12-hole muffin pan with cupcake liners.
- In a large mixing bowl, add Cornflakes, milk powder and salt. Stir briefly and then set aside.
- In a small saucepan, add butter, sugar and honey and place on medium heat. Stir while butter melts and sugar dissolves. Keep mixing until mixture goes a little frothy.
- Remove from heat. Working quickly, pour honey butter mixture over Cornflakes. Stir to coat.
- Then, use a spoon to divide the mixture evenly between the 12 cupcake liners. Bake for 15 minutes.
- Leave Honey Joys to cool completely before enjoying. They will firm up and become crunchy once they have cooled.
Notes
Cornflakes: I highly recommend using a fresh box of Cornflakes so they are nice and crispy.
Milk powder: Milk powder will make these Honey Joys taste extra amazing. You can find it near the shelved milk products at the supermarket. If you can’t find it, you can leave it out. They will still taste great.
Brown sugar: Brown sugar will give a lovely flavour, but caster sugar or granulated sugar will work as well.
Crispiness: When the Honey Joys come out of the oven, they will be slightly darker in colour but still appear soft and sticky. As they cool, they will firm up and become crunchy. Leave them to cool completely at room temperature for maximum crispiness.
Storage: Honey Joys are best kept in an airtight container at room temperature. However, if you are making them in advance, you can store them in the fridge. They will keep well for up to five days. They don’t freeze too well.
Nutrition Information
Serving Size: 1 honey joy Calories: 118 Sugar: 6.1 g Sodium: 174.1 mg Fat: 7 g Carbohydrates: 13.7 g Protein: 1.3 g Cholesterol: 18.1 mg
Joanna says
An unexpected favourite with everyone! And love that you can actually get a hit of honey, most recipes only boast s subtle honey flavour but this his the spot! Love!
Jessica Holmes says
Yes! Love hearing that Joanna!
Josh says
These reminded me of the ones my Grandma used to make.
Jessica Holmes says
Wow love that Josh!