Aussie Crunch Chocolate Coconut Slice

Looking for a nostalgic treat that combines crunchy, chewy, and chocolatey all in one bite? Enter the Aussie Crunch Chocolate Coconut Slice a beloved Australian classic that’s rich, satisfying, and surprisingly easy to make. With a buttery base of crushed cornflakes, coconut, cocoa, and golden syrup, all topped with a smooth layer of melted chocolate, this slice is an absolute must-bake for home cooks and sweet tooths alike.

Perfect for school lunchboxes, morning teas, bake sales, or just a comforting afternoon pick-me-up, this recipe delivers big flavour with simple pantry staples. You don’t need any mixers or complicated steps just a bowl, a tray, and your oven.

Whether you remember it from your childhood canteen or are discovering it for the first time, the Aussie Crunch Slice is bound to become a household favourite.

Ingredients (Makes 16 squares)

For the base:

• 1½ cups (90 g) cornflakes, lightly crushed
• 1 cup (150 g) plain flour
• 1 cup (90 g) desiccated coconut
• ½ cup (110 g) caster sugar
• 2 tbsp cocoa powder
• 125 g unsalted butter, melted
• 1 tbsp golden syrup

For the chocolate topping:

• 200 g dark or milk chocolate, chopped
• 1 tsp vegetable oil (for a glossy finish)

Preparation

1: Preheat the oven and prepare the tin

Preheat your oven to 180°C (160°C fan-forced). Grease and line a 20 cm square baking tin with baking paper, allowing some overhang for easy removal later.

2: Mix the dry ingredients for the base

In a large mixing bowl, combine the lightly crushed cornflakes, plain flour, desiccated coconut, caster sugar, and cocoa powder. Stir until well mixed.

3: Add the wet ingredients

Pour the melted butter and golden syrup into the dry mixture. Mix thoroughly until all the ingredients are evenly coated and a sticky, crumbly mixture forms.

4: Press into tin and bake

Transfer the mixture to the prepared baking tin. Use the back of a spoon or your fingers to press it firmly and evenly into the tin.

Bake in the preheated oven for 20–22 minutes, or until the base is set and slightly firm to the touch. Remove and allow to cool completely in the tin.

5: Make the chocolate topping

Once the base is fully cooled, melt the chopped chocolate with vegetable oil in a heatproof bowl over a saucepan of simmering water (double boiler method), or microwave in 20-second intervals, stirring between each burst until smooth.

Pour the melted chocolate over the cooled base and spread it evenly using a spatula.

6: Set and slice

Place the slice in the fridge for about 1 hour, or until the chocolate is fully set. Once set, use a sharp knife to slice into 16 squares or smaller bite-sized pieces.

Tip: Score the chocolate surface lightly before it sets completely to help with clean slicing.

Variation

• Nutty Crunch: Add ½ cup of chopped roasted almonds or macadamias to the base mixture.
• Extra Chocolatey: Stir through ½ cup of dark chocolate chips into the base before baking.
• Fruit Twist: Mix in ¼ cup of finely chopped dried cranberries or glace cherries for a festive flair.
• White Chocolate Topping: Swap the dark chocolate with white chocolate for a sweeter contrast.
• Minty Finish: Add a few drops of peppermint essence to the chocolate topping for a refreshing kick.

Cooking Note

The slice sets best if left in the fridge for at least an hour, but you can speed up the process by placing it in the freezer for 15–20 minutes.

For clean, even squares, dip your knife in hot water and dry it before slicing this helps glide through the firm chocolate topping without cracking.

Be sure not to overbake the base it should feel firm but not too hard, as it will continue to set as it cools.

Serving Suggestions

• Serve on a platter with a selection of other slices like lamingtons, caramel slice, and vanilla slice for a proper Aussie dessert spread.
• Enjoy with a hot cuppa, especially a flat white or Earl Grey tea.
• Pack into school lunchboxes as a treat (make sure to avoid nuts if required).
• Wrap individual squares in baking paper for picnics, road trips, or sweet gift boxes.

Tips

• Use fresh cornflakes for the best crunch stale ones will result in a soggy base.
• If you prefer a thinner chocolate layer, reduce the topping to 150 g of chocolate.
• Store in an airtight container in the fridge for up to 5 days.
• To make this slice dairy-free, use a plant-based butter and dairy-free chocolate alternative.

Time Overview

• Prep Time: 15 minutes
• Cooking Time: 20 minutes
• Total Time: 35 minutes (plus 1 hour chilling time)

Nutritional Information (per square)

• Calories: ~210 kcal
• Protein: ~2.3 g
• Sodium: ~85 mg

Note: Nutritional values are approximate and depend on brand and quantity of ingredients used.

FAQs

Q: Can I use breakfast cereal other than cornflakes?

Yes. You can substitute with crushed Weet-Bix, Rice Bubbles, or bran flakes each will give a slightly different texture.

Q: Can this slice be frozen?

Absolutely! Wrap each square in baking paper, then freeze in an airtight container for up to 1 month. Thaw in the fridge overnight before serving.

Q: My slice crumbled when I cut it what went wrong?

Ensure the base has cooled completely and the chocolate topping is fully set before slicing. Press the base firmly before baking to help it hold together.

Q: Can I make this gluten-free?

Yes. Use gluten-free cornflakes and a GF plain flour blend in the base to make the slice coeliac-friendly.

Q: What chocolate is best for the topping?

You can use dark, milk, or white chocolate just choose a good quality block that melts smoothly.

Conclusion

The Aussie Crunch Chocolate Coconut Slice is a celebration of all things nostalgic and delicious. With its satisfying crunch, chewy coconut, and a blanket of silky chocolate on top, it’s no wonder this treat remains a staple in Aussie households and community bake sales.

Whether you serve it at a celebration, bring it to a picnic, or stash a few squares away for your afternoon tea, this slice will always hit the spot. Easy, economical, and crowd-pleasing what more could you want from a slice?

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