Aussie Crunch – Chocolate Coconut Slice

Caramelised crunchy snack heaven! Aussie Crunch is actually a British recipe for a decadent chocolate coconut slice with crushed cornflakes. Super quick prep, easy to batch and freeze!

Why We Love This

Just like chester squares, chocolate concrete or Scottish tablet, this is a classic retro treat guaranteed to bring a hit of nostalgia.

The flavour in this Aussie crunch is like a combination between honey joys and chocolate crackles. It reminds us of being kids and eating all the sweet things from school fetes or going to our grandma’s and gorging on scones or coffee scroll biscuits.

We love the quick prep of 5 minutes to get this in the oven. That’s more time to chill with a cup of tea while it bakes away! We also love the creamy chocolate topping that offsets against the crunchy base so well!

What is Aussie Crunch? 

Aussie Crunch, also known as Australian Crunchies or Ozzy Crunch, is a chocolate coconut slice topped with creamy Cadbury chocolate.

Melted butter and golden syrup bind together the crushed cornflakes and coconut for the ultimate crispy yet slightly chewy chocolate slice.

Crazily enough, Aussie crunch is not an Australian recipe, but actually from Northwest England. It’s especially popular in the Bolton area, served anywhere from the school canteen to bakeries and sandwich shops.

If anyone does know how it came by the name of Aussie Crunch – pop it in the comments below. We’re curious, and through all the research, we couldn’t really find a definitive answer.

Aussie crunch is not to be confused with chocolate concrete which is sometimes called chocolate crunch. Chocolate concrete is a drier cake, almost like a brownie and a biscuit, and often served with custard.

What You’ll Need

Only 8 super easy baking ingredients are needed for this recipe, with plenty of substitutions available to make them with what you have in the pantry.

• Butter – We used salted butter, but you can also use unsalted or margarine.
• Self Raising Flour – If you don’t have self raising flour, sub with all purpose flour along with 1 tsp of baking powder and ½ tsp of baking soda.
• Golden Syrup – This gives the slice a real caramelised taste along with the butter. You can also use honey, treacle, brown sugar or molasses as alternatives.
• Caster Sugar – Any white sugar will work, or you can also use brown sugar.
• Cornflakes – Crushed cornflakes make up the traditional crunchy base, but you can easily swap them for rice bubbles or weetbix.

Wandercook’s Tips

• Storage – Keep them in the fridge in an airtight container for up to a week. You can also cut them up into bite size pieces and freeze them. Perfect for snacks or lunch boxes just when you need it most!
• Crushing Cornflakes – Use the back of a spoon to crush your cornflakes in a bowl. Or pop them in a bag and crush them up by hand.
• Triangles – We’ve been told these MUST be cut into triangles, but we won’t tell anyone if you decide to leave them as squares or long slices!
• Low Heat – Low heat is key, as it helps to melt and bind everything together without burning it.

FAQs

More treats from around the world to satisfy that sweet tooth:

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Aussie Crunch – Chocolate Coconut Slice

Caramelised crunchy snack heaven! Aussie Crunch is actually a British recipe for a decadent chocolate coconut slice with crushed cornflakes. Super quick prep, easy to batch and freeze!

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Prep Time: 5 minutes

Cook Time: 25 minutes

Cooling Time: 15 minutes

Total Time: 45 minutes

Course: Dessert, Snack

Cuisine: English

Servings: 12 triangles

Calories: 275kcal

Author: Wandercooks

Cost: $8

Equipment

• ▢
  Large Saucepan
• ▢
  Baking Tray

Ingredients

For the slice base:

• ▢ 200 g butter salted
• ▢ ½ cup caster sugar 100g
• ▢ 2 tbsp golden syrup
• ▢ 1 cup desiccated coconut heaped or 80g
• ▢ 3 cups cornflakes crushed, 90g
• ▢ 1 cup self raising flour heaped or 150g
• ▢ 1.5 tbsp cocoa

For the chocolate top:

• ▢ 1 block milk chocolate 180g

Instructions

• Pre-heat your oven to 180°C / 360°F.
• Pop a large saucepan on low heat. Add in the butter and melt first. Then pop in your sugar, golden syrup, coconut, cocoa and self-raising flour. Mix well until combined, then add in the crushed cornflakes last and mix again. Finally, pour into a slice tray or glass baking tray 20 x 30 cm / 8 x 12 inches.
• Using the back of a spoon or spatula, press firmly and flatten (especially into the corners) then pop in the oven and bake for around 25 minutes.
• Remove from the oven and allow to cool.
• Once cooled, break up the chocolate in a bowl and melt in 30 second intervals in the microwave, stirring between each session. Once completely melted, layer with a spatula on top of the slice and place in the fridge to set.
• Allow to set for a minimum of 15 minutes, before removing and slicing into squares, triangles or slices, ready to eat straight away or pack for a lunch snack.

Video

Recipe Notes

• Storage – Keep them in the fridge in an airtight container for up to a week. You can also cut them up into bite size pieces and freeze them. Perfect for snacks or lunch boxes just when you need it most!
• Crushing Cornflakes – Use the back of a spoon to crush your cornflakes in a bowl. Or pop them in a bag and crush them up by hand, then pour them in a bowl ready to mix.
• Triangles – We’ve been told these MUST be cut into triangles, but we won’t tell anyone if you decide to leave them as squares or long slices!
• Ingredients Notes:
  • Butter – We used salted butter, but you can also use unsalted or margarine.
  • Self Raising Flour – If you don’t have self raising flour, sub with all purpose flour along with 1 tsp of baking powder and ½ tsp of baking soda.
  • Golden Syrup – This gives the slice a real caramelised taste along with the butter. You can also use honey, brown sugar or molasses as alternatives.
  • Caster Sugar – Any white sugar will work, or you can also use brown sugar.
  • Cornflakes – Crushed cornflakes make up the traditional crunchy base, but you can easily swap them for rice bubbles and weetbix.

Nutrition

Calories: 275kcal | Carbohydrates: 27g | Protein: 3g | Fat: 18g | Saturated Fat: 13g | Cholesterol: 36mg | Sodium: 173mg | Potassium: 74mg | Fiber: 2g | Sugar: 13g | Vitamin A: 542IU | Vitamin C: 2mg | Calcium: 7mg | Iron: 2mg

Hey hey – Did you make this recipe?We’d love it if you could give a star rating below ★★★★★ and show us your creations on Instagram! Snap a pic and tag @wandercooks / #Wandercooks