Description

This Cornflake Chocolate Brittle recipe combines crunchy toasted cornflakes with rich dark chocolate for a perfect sweet and salty snack that sets quickly and can be customized with your favorite mix-ins.

Ingredients

Units Scale

Base Ingredients

4 cups cornflakes (preferably whole-grain)
8 oz (225g) dark chocolate (60-70% cocoa), chopped or chips
2 tablespoons unsalted butter or coconut oil
2 tablespoons light corn syrup or honey (for shine and snap)
1 teaspoon vanilla extract
1/2 teaspoon fine sea salt, plus extra for sprinkling

Optional Mix-ins

Optional mix-ins (choose up to 1 cup total): chopped nuts, shredded coconut, dried fruit, spices, extracts

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Instructions

Line your pan: Place a silicone baking mat or parchment paper on a rimmed baking sheet. This ensures easy removal of the brittle once set.
Toast the cornflakes (optional but delicious): Preheat oven to 325°F (163°C). Spread the cornflakes on the baking sheet and toast for 5–7 minutes until just golden. This step deepens the flavor and adds extra crunch. Let them cool slightly.
Melt chocolate mixture: In a microwave-safe bowl, combine chopped dark chocolate, butter (or coconut oil), and corn syrup (or honey). Microwave in 30-second bursts, stirring between each, until fully melted and smooth. Stir in vanilla extract and salt.
Combine: Transfer toasted cornflakes and any mix-ins to a large bowl. Pour the warm chocolate mixture over the cereals and gently fold until each piece is evenly coated.
Spread to set: Pour the coated mixture onto the prepared baking sheet, spreading into an even layer about ¼-inch thick using an offset spatula. Sprinkle extra sea salt (and any toppings like nuts or dried fruit) on top immediately.
Chill: Let the brittle cool at room temperature until set, about 20–30 minutes. For faster setting, place the sheet in the refrigerator for 10–15 minutes.
Break into pieces: Once firm, lift the brittle from the mat or paper and break into irregular shards. Store in an airtight container at room temperature for up to two weeks (if it lasts that long!).

Notes

Even coating: Pour the chocolate mixture slowly and use a spatula to gently fold, ensuring each cornflake is covered without crushing them.
Thickness matters: Spread to about ¼-inch thickness—too thin, and it snaps too easily; too thick, and it might take forever to set.
Temperature control: If your kitchen is very warm, place the baking sheet on a cool surface or refrigerator shelf to help the brittle set evenly.
Variations station: If you’re hosting, set up a “brittle bar” with small bowls of toppings (chopped nuts, coconut, sprinkles) so guests can customize their batch before it sets.
Storage: Keep brittle airtight to prevent moisture from softening it—no fridge needed unless your home is very humid.
Microwave rescue: If your brittle softens on day two, pop a piece in the microwave for 5–10 seconds to crisp it right back up before eating.
Scale up easily: Double or triple the recipe and use multiple baking sheets. Just be sure to melt the chocolate in batches if your bowl is small.
Work quickly: Chocolate sets fast once off the heat. Have your baking sheet and mix-ins ready before melting so you can move swiftly.