Description
This Cornflake Chocolate Brittle is a delightful no-bake treat combining crunchy cornflakes with a rich, buttery caramel syrup and smooth semisweet chocolate. Easy to prepare, it sets in the fridge for a perfect sweet snack or dessert that balances crispy texture with chocolatey goodness.
Ingredients
Scale
Dry Ingredients
- 2 cups cornflakes
- 1 cup semisweet chocolate chips
- 1 cup granulated sugar
- Pinch of salt
Wet Ingredients
- 1/2 cup unsalted butter
- 1/2 cup light corn syrup
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the baking sheet: Line a baking sheet with parchment paper or a silicone mat to ensure easy removal of the brittle once set.
- Melt butter and syrups: In a medium saucepan over medium heat, combine the unsalted butter, light corn syrup, and granulated sugar. Stir occasionally as the mixture heats until it comes to a simmer and sugar has dissolved, about 2 to 3 minutes.
- Boil the syrup: Increase the heat and bring the mixture to a boil, stirring constantly. Once boiling, allow it to cook without stirring for 3 minutes to thicken the syrup slightly.
- Add flavorings: Remove the saucepan from heat and carefully stir in the vanilla extract and a pinch of salt to enhance the flavor balance.
- Prepare cornflakes: Pour the cornflakes into a large mixing bowl, ready to be coated.
- Coat the cornflakes: Immediately pour the hot syrup mixture over the cornflakes and gently stir to coat each flake evenly, ensuring every piece is covered.
- Melt the chocolate: In a separate bowl, melt the semisweet chocolate chips using a microwave in short bursts or on the stovetop in a double boiler until smooth and fluid.
- Combine chocolate and cornflakes: Pour the melted chocolate over the syrup-coated cornflakes and stir thoroughly to evenly combine the chocolate and ensure all flakes are coated beautifully.
- Form the brittle: Spread the mixture evenly onto the prepared baking sheet and press down gently to form a uniform layer.
- Chill to set: Place the baking sheet in the refrigerator and chill for at least 30 minutes, allowing the brittle to firm up properly.
- Serve: Once set, break the brittle into bite-sized pieces and serve as a crunchy, chocolatey treat.
Notes
- For best results, ensure the syrup is hot when poured over the cornflakes to evenly coat them.
- You can substitute semisweet chocolate chips with dark chocolate for a richer flavor.
- Store leftovers in an airtight container at room temperature or in the fridge to keep it crisp.
- Be careful when handling hot syrup to avoid burns.
- Press the mixture evenly on the baking sheet to create uniform pieces that set well.
