These chocolate cornflake cakes with rice crispies are thick, gooey, and tender with a satisfying crunch. They make an indulgent mid-day snack the whole family will enjoy and a perfect no-bake dessert to serve anytime.
My seven-year-old and I both agree: these treats are delicious. They’re simple to make, kid-friendly, and ideal for lunch boxes, picnics, or parties.
Reasons to Love this Chocolate Cornflakes Cake Recipe
- Extremely easy: melt the chocolate, fold in the mix-ins, shape, and chill.
- A mix of cornflakes and rice crispies creates the ideal texture—crispy with soft chocolate.
- Toasted almonds and desiccated coconut add nutty, sweet, and earthy notes along with extra crunch.
- Chewy and chocolatey—great as a snug winter treat or anytime snack.
- Kid-friendly and easily adapted for allergies by omitting nuts.
- Versatile: add marshmallows, M&M’s, chocolate chips, different nuts, white chocolate, or cookies. Adjust cereal ratios if you add more mix-ins.
- Perfect for make-ahead gifting during holidays.
Ingredients List
Simple, easy-to-find ingredients:
Cornflakes: I used whole wheat flakes, but any brand works.
Rice crispies: Adds light crunch and lift to the mixture.
Almonds: Use toasted almonds. If using whole almonds, crush them in a ziplock bag with a rolling pin or mallet.
Coconut: Desiccated, unsweetened coconut gives a chewy crunch and flavor.
Chocolate: Dark or semi-sweet is preferred for richness.
Corn syrup: Gives a fudgy texture once the cakes set.
💭Variations and Substitutions
Substitutions and Variations
This recipe is highly customizable:
- Cereal: Try different cereals such as cocoa puffs or lucky charms for fun flavor changes.
- Syrup: Golden syrup can replace light corn syrup if needed.
- Chocolate: Milk, white chocolate, or even cocoa powder can be used depending on your preference.
- Nuts: Substitute pecans, walnuts, pistachios, or hazelnuts. Adjust the cereal-to-chocolate ratio if you add a lot of extra mix-ins.
- Add-ons: Marshmallows, dried fruit, cookie pieces, or chocolate chips are all great options.
- Shapes: Instead of individual rounds, press the mixture into a square pan and cut into bars.
📝Step-by-Step Instructions
Step 1: Line a large rimmed baking sheet with parchment paper and set aside. Place a saucepan with a small amount of water over medium-low heat and bring to a gentle simmer. Put the chopped chocolate in a heatproof bowl and set it over the simmering pot, ensuring the bowl bottom does not touch the water. Stir frequently until melted. Stir in the corn syrup and a pinch of salt.
Step 2: Place cornflakes and toasted almonds in separate ziplock bags, lay flat, seal, and wrap in a towel. Crush the cornflakes and almonds with a rolling pin or meat mallet to your desired texture. Combine the crushed cornflakes, rice crispies, and almonds in a larger bag or bowl.
Step 3: Stir the cereal mixture into the melted chocolate in two or three additions, folding until everything is evenly coated. Taste and adjust the ratio of cereal to chocolate until you reach the texture you prefer.
Step 4: Place a 2.5″ biscuit cutter on the lined sheet or use cupcake liners. Spoon a tablespoon or so of the mixture into each round or liner and press gently to shape a thick cake. Continue until the mixture is used.
Step 5: Refrigerate the tray for at least 60 minutes or until the cakes are firm. Step 6: For a finishing touch, roll the edges in desiccated coconut—lightly brush the edges with a little corn syrup or honey first so the coconut sticks.
Tips for Success
- Use fresh cereal for maximum crunch.
- Prefer a double boiler for melting chocolate: it gives a silky finish and reduces the risk of overheating compared with the microwave.
- Keep the simmer low—do not let the water boil.
- Ensure all utensils and the bowl are dry; moisture can make chocolate seize.
- If chocolate does seize, add a teaspoon of hot water at a time and stir vigorously until smooth and glossy, then continue with the recipe.
Storage
Store leftovers in a single layer in a ziplock bag with the air pressed out or in a container with a fitted lid at room temperature for up to 4 days, or keep them refrigerated. Freeze for up to 6 weeks and thaw at room temperature for about 15 minutes before serving.
Equipment
- Rolling pin or meat mallet
- 2.5″ biscuit cutter, cookie cutter, or paper/silicone cupcake liners
- Large and medium ziplock bags
- Baking sheet
I hope these chocolate cornflake cakes with nuts become a go-to treat when cravings hit. They’re quick to assemble, fun to customize, and always a crowd-pleaser.
📝Recipe FAQs
Stored in an airtight container at room temperature, they keep for up to 4 days. Freeze for up to 6 weeks and thaw at room temperature for about 15 minutes before serving.
They usually take 1–2 hours to set in the refrigerator, depending on the exact mix-ins and thickness.
If you try this recipe, share a photo on social media with the hashtag worldlytreat—we’d love to see your creations.
PEACE & LOVE
Maureen
📖 Recipe
Chocolate Cornflake Cakes with Rice Crispies
Equipment
- Rolling pin or meat mallet
- 2.5″ biscuit cutter, cookie cutter, or paper/silicone cupcake liners
- Baking sheet
Ingredients
- 2 cups cornflakes
- 1 cup rice crispies (rice cereal)
- ⅓ cup toasted almonds, crushed
- ¼ cup desiccated unsweetened coconut, plus more for garnish
- 300 g dark chocolate, chopped
- 6 tablespoons corn syrup
Instructions
- Line a large rimmed baking sheet with parchment paper and set aside.
- Place a saucepan with a small amount of water over medium-low heat and bring to a gentle simmer.
- Put the chopped chocolate in a heatproof bowl and set over the simmering pot, making sure the bowl bottom does not touch the water. Stir until the chocolate is completely melted.
- Stir in the corn syrup and a pinch of salt.
- Place cornflakes and toasted almonds in separate ziplock bags and crush with a rolling pin or mallet. Combine the cornflakes, rice crispies, and almonds in a bowl or large bag.
- Fold the cereal mixture into the melted chocolate in batches until fully coated and you achieve the desired ratio.
- Place a 2.5″ biscuit cutter or cupcake liner on the lined sheet. Spoon the mixture into each round and press gently to form a thick cake.
- Refrigerate for at least 60 minutes until firm.
- Brush the edges with a little corn syrup or honey, then roll the edges in desiccated coconut. Serve.
Notes
- When melting chocolate, keep the heat low and remove the pot from heat as needed to avoid overheating.
- Lightly grease the inside of biscuit rounds for easier release.
- For a simpler option, spoon the mixture into lined muffin tins and chill until set.
Nutrition
Calories: 241 kcal |
Carbohydrates: 27 g |
Protein: 3 g |
Fat: 14 g