This post may contain affiliate links, view our disclosure.
If you enjoy a chewy, crunchy chocolate candy bar, you’ll love this Aussie Crunch recipe (aka coconut chocolate slice)! It’s a classic British traybake that takes just 1 bowl and 10 minutes to whip up, and only 30 minutes to bake.
Also called Australian Crunchie, this dessert bar recipe combines crunchy cornflakes, chewy coconut, rich butter, a whisper of cocoa powder, sweet golden syrup, and a couple other ingredients for its base. And it tops the whole thing with luscious melted milk chocolate after baking.
Coconut chocolate slice is the type of thing you’d expect to find tucked away in a school lunch for dessert, or served as an after-school snack. And for the adults, it’s absolutely delicious paired with a cup of hot tea or coffee as a mid-morning or afternoon pick-me-up.
Don’t let the name fool you; this traybake dessert is actually from England, not Australia! I’ve done quite a bit of research, and several sources say Aussie Crunch originated in Northwest England, specifically near Bolton. I can’t find much on the topic other than that, so if you know more please feel free to share in the comments below.
What Does Aussie Crunch Taste Like?
These dessert bars remind me of a cross between a crunchy milk chocolate candy bar and a chewy rice krispies treat. It also has a texture similar to a chewy granola bar. It doesn’t rise like a regular cake, so don’t be surprised by its completely unique texture. And true to its name, it really is crunchy!
Cornflakes add delicious crunch, coconut makes it chewy, and the base has a subtle chocolate flavor thanks to cocoa powder. Golden syrup adds nuances of butter caramel and toasted marshmallow, and additionally, it lends a decadent chewy texture.
In the UK, this treat traditionally contains margarine, but I prefer the richness of butter. You can substitute with margarine (or vegan butter) if you like.
In this treat, much of the flavor comes from the chocolate coating, so make sure to use a good-quality chocolate here. (I usually go for Lindt, but Cadbury is classic.)
What is Golden Syrup?
Golden syrup is one of the not-so-secret secret ingredients that makes this treat extra special – and addictive! For my readers in the US, I wanted to talk a little bit about golden syrup in case it’s new to you.
For starters, I want to mention that you can get golden syrup in the US! I bought Lyle’s Golden Syrup on Amazon. You can also frequently find it in the international food aisle at many larger grocery stores, or in smaller specialty grocery stores.
Golden syrup, also known as light treacle, is a light amber-colored inverted sugar syrup that’s about as thick as honey. It’s a byproduct of refining sugar cane or sugar beet juice into regular table sugar (aka sucrose).
Invert sugar, which is also called inverted sugar syrup, is formed through hydrolysis. This is a chemical reaction in which sucrose and water are heated to break the bonds between glucose and fructose that are present in sucrose. Enzymes or acidic ingredients (typically citric acid when making golden syrup), can be used to expedite the process. The result is a thick syrup that’s used to sweeten a variety of foods.
You can read more about the science behind invert sugar on Healthline, Verywell Fit, and USA Today.
Ingredients and Substitutions
Ingredients Explained
In this section I explain the ingredients and give substitution ideas where applicable. For the full recipe (including the ingredient amounts), see the recipe card below.
- Unsalted butter – You can use salted butter and omit the added salt. Alternatively, you can use vegan butter or margarine instead of regular butter.
- Golden syrup – If possible, I recommend using golden syrup here for the unique flavor and texture that it lends (golden syrup is available on Amazon!).
- Vanilla extract – This is optional; it adds depth of flavor.
- Golden caster sugar – Golden caster sugar adds a subtle caramel flavor in addition to sweetness. In a pinch you can substitute with regular caster sugar, or make your own caster sugar substitute by pulsing regular granulated white sugar a couple times in a food processor or blender.
- All-purpose flour – If you have self rising flour (which is called self raising flour in the UK), you can use the same amount of that instead of all-purpose flour. If you do so, omit the baking powder and salt.
- Unsweetened cocoa powder – This lends depth of flavor and balances some of the sweetness. It only adds a subtle cocoa flavor to the cake; most of the rich chocolate flavor comes from the topping.
- Baking powder – This recipe typically calls for self raising flour, which is popular in British baking but not so popular here in the US. Self raising flour contains baking powder and salt. By adding baking powder and salt to all-purpose flour, we’re essentially making self rising flour.
- Salt – Salt isn’t just for savory recipes; it helps create a balanced flavor profile, even in desserts! Note that if you use salted butter (instead of unsalted butter) or self rising flour (instead of all-purpose flour), you can omit the added salt from this recipe.
- Cornflakes – I’ve seen some Australian Crunch recipes that pulverize the cornflakes, and others that don’t really crush them at all. I’m somewhere in the middle.
- Unsweetened shredded coconut – Coconut adds another layer of flavor and chewy texture.
- Good-quality milk chocolate – Or you can use semisweet chocolate if you prefer. In the UK, Cadbury is a popular choice. However, I prefer the flavor of Lindt milk chocolate. Use whatever your favorite chocolate is; you’ll really be able to taste it here!
Instructions
Crush the Cornflakes
Just lightly crush the cornflakes here.
Make the Dough
Before you make the dough, do the prep work. Preheat the oven to 350F. Line an 8 by 8-inch baking tray with 2 pieces of parchment paper so it hangs over all 4 sides.
- Add the melted butter, golden syrup, and vanilla to a large bowl and whisk to combine. Stir in the sugar.
- Add the flour, cocoa powder, baking powder, and salt.
- Stir well. You’ll have a glossy mixture, similar to brownie batter.
- Fold in the crushed cornflakes and shredded coconut. The batter will be thick and lumpy.
Bake the Bars and Top with Chocolate
- Transfer the cake batter to the prepared pan, and spread it out evenly.
- Bake until the sides of the cake start to come away from the edges, about 30 minutes.
- Cool to room temperature before topping. To make the topping, melt the chocolate in the microwave or in a double boiler, and then pour it onto the cake and spread it out evenly.
- Let the chocolate set before slicing and serving.
Storage
Once the chocolate sets, stack the bars and store them in an airtight container. They will last for about 5 days at room temperature, up to 10 days in the fridge, or 2 months in the freezer.
Tips
- Don’t crush the cornflakes too much because they add great crunch. Additionally, don’t leave them whole because it can make the bars crumble when you slice them! Lightly crushing the cornflakes is perfect for this recipe.
- After storing these bar cookies in the fridge, they will get even crunchier, which I love. If you want, after refrigerating let them sit at room temperature for 15 minutes before serving so they soften a bit.
- A fun English traybake (which is essentially what we call bar cookies state-side), this treat is lovely served with tea or coffee.
Coconut Chocolate Slice FAQs
Golden syrup has a very distinct flavor profile. It’s sweet with rich notes of buttery caramel and toasted marshmallow. It has a much more unique flavor than regular table sugar!
If you’re using commercially-produced golden syrup (such as Lyle’s Golden Syrup), you can store it for up to 6 months after opening. Make sure to close the container properly to avoid potential contaminants getting in, and keep it at room temperature.
If possible, try to get your hands on golden syrup because it really does have a unique and quite special flavor.
However, in a pinch you can substitute golden syrup with an equal amount of any of the following: simple syrup, honey, maple syrup, brown rice syrup, agave nectar, light corn syrup, or dark corn syrup.
You can easily make simple syrup with just sugar and water; to do so: 1) add equal parts sugar and water to a saucepan, 2) bring it to a boil over medium heat, 3) stir to dissolve the sugar, and then 4) remove it from the heat.
More British Desserts to Try
Let’s Connect
Did you make this recipe? Please rate it and leave a comment below. You can also tag @anediblemosaic on social media.
To stay up-to-date, follow me on Facebook, Instagram, Pinterest, and Twitter!
Aussie Crunch Recipe (Coconut Chocolate Slice)
Email This Recipe
Get this recipe link emailed straight to your inbox!
Equipment
Ingredients
- 200 grams unsalted butter melted (200 grams is about 14 tablespoons)
- 60 grams golden syrup (60 grams is about 3 tablespoons)
- 1 teaspoon pure vanilla extract
- 150 grams golden caster sugar or regular caster sugar (150 grams is about 3/4 cup)
- 140 grams all-purpose flour (140 grams is about 1 cup + 2 tablespoons)
- 20 grams unsweetened cocoa powder (20 grams is about 3 tablespoons)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 90 grams cornflakes lightly crushed (90 grams is about 3 cups before crushing)
- 80 grams unsweetened shredded coconut (80 grams is about 1 cup)
- 200 grams good-quality milk chocolate or semisweet chocolate (200 grams is about 7 ounces)
Instructions
- Preheat the oven to 350F. Line an 8 by 8-inch baking tray with 2 pieces of parchment paper so it hangs over all 4 sides.
- Add the melted butter, golden syrup, and vanilla to a large bowl and whisk to combine. Stir in the sugar, and then add the flour, cocoa powder, baking powder, and salt, and stir well. Fold in the crushed cornflakes and shredded coconut. The batter will be thick and lumpy.
- Transfer the cake batter to the prepared pan, and spread it out evenly. Bake until the sides of the cake start to come away from the edges, about 30 minutes.
- Cool to room temperature before topping. To make the topping, melt the chocolate in the microwave or in a double boiler, and then pour it onto the cake and spread it out evenly.
- Let the chocolate set before slicing and serving.
Notes
- Measurements: Ingredient amounts are given here in grams because it’s a more precise way of measuring than volume (and don’t forget, precision is much more important for baking than cooking!). However, I also note an approximate volume amount if you don’t have a kitchen scale.
- Recipe Yield and Serving Size: This recipe makes 1 (8-inch) square pan. I cut it into 16 pieces and each piece is 1 serving.
- Storage: Once the chocolate sets, stack the bars and store them in an airtight container. They will last for about 5 days at room temperature, up to 10 days in the fridge, or 2 months in the freezer.
Nutrition
Nutritional information is automatically calculated and should be used as an approximate.
Share it with me on Instagram and leave a comment to let me know your thoughts!
I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.
Free Bonus
Hi Faith,
My Mum made this all the time for us (7 children) & absolutely loved it growing up in Perth, Oz…. now living back in the uk & going to make it for my children. The name suddenly popped into my head (probably prompted from my Mum) today & I came to find the recipe & yours looks as near to the one she made. Although I prefer that “less-chewy” texture that the Golden Syrup gives it…. but I was wanting to add Carnation Caramel within the recipe & wondered if I lessen the quantity of the Syrup & added some Carnation Carmel to the mix as well as adding some to the topping, either a layer under the chocolate or incorporate it within the chocolate topping (perhaps a marbelling effect?). My dilema is what quantity within the recipe could you advise please? Thank you very much :)
Wez, I love your idea of adding caramel to this, and I’m going to try it too! Here’s what I’ll do: 1) To add caramel to the mix, instead of using 60 grams of Golden Syrup, reduce it to 40 grams and add 40 grams of caramel as well. 2) To add a layer of caramel under the chocolate topping, once the bars are cooled, spread the caramel layer on top (you may not need a whole 397 gram tin, I’m thinking about 2/3 or 3/4 of the tin might do the trick). After you add the caramel layer on top, you can chill it to let it set before topping with melted chocolate. Or for a marbled effect, immediately add the chocolate on top of the caramel, spread it around, and use a butter knife to gently swirl the chocolate in with the caramel. Let me know how it goes if you give it a try! :)
Awhh thank you Faith ;) That sounds brilliant as I wondered what quantities would work well. I’m going to try it tomorrow & hopefully it’ll be a winner :) I might go for the marbled effect (I’m impatient ha!) and the chocolate may help it stay in place to keep the pattern. I look forward to seeing yours and thank you so very much Faith, truly appreciate that! ;)
One thing I did wnt to ask you….. would you know how to recreate the Nestle Peppermint Crisp chocolate bars? I can buy the originals on Amazon but they’re so expensive being imported & I wondered if I might try make them but can’t find a recipe anywhere! Any help would be appreciated ;)
Wez, My pleasure! I’m excited to make the Aussie Crunch with your idea, I think caramel will be a lovely addition. As far as the Nestle Peppermint Crisp, I think spun sugar made with a touch of peppermint extract would be your best bet (and of course you can add green dye if you like). Once they’re made, you can gather up the peppermint sugar strands and use a chocolate mold to make candy bars. I don’t have a recipe for spun sugar, but here’s a recipe for a different chocolate bar if you want to see a similar process: https://www.anediblemosaic.com/knafeh-chocolate-bar/ I hope this helps! :)