Aussie Crunch Recipe (Coconut Chocolate Slice)

Aussie Crunch Recipe (Coconut Chocolate Slice)

Despite its name, Australian Crunch is a classic British treat that's quick and easy to whip up. It takes like a chewy, crunchy chocolate candy bar and is a delicious lunchbox dessert or mid-morning or afternoon snack.

Course Dessert

Cuisine British

Keyword Aussie Crunch, Aussie Crunch Recipe, Australian Crunch, Australian Crunch Recipe, Chocolate Coconut Crunch, Chocolate Coconut Slice, Coconut Chocolate Slice

Prep Time 10

Cook Time 30

Servings servings

Calories 290kcal

Author Faith Gorsky

Equipment

Kitchen scale

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)

US Customary - Metric

Instructions

Prep. 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.
Make the dough. 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.
Bake. 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 and then top with chocolate. 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.
Enjoy. 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