These Chocolate Cornflake Clusters are the ultimate crunchy chocolate treat. Crispy cornflakes coated in buttery caramel and dipped in rich dark chocolate create the perfect sweet snack with an irresistible texture.
They’re quick to prepare, made with simple pantry ingredients, and perfect for parties, homemade gifts, or whenever you crave something crunchy and chocolatey.
Why Everyone Will Love These Chocolate Cornflake Clusters
- Extra crispy texture
- Sweet and salty balance
- Made with only 5 simple ingredients
- Perfect make-ahead snack
- Great for gifting
- Naturally egg-free
They look rustic and homemade — and that’s part of their charm.
What Are Chocolate Cornflake Clusters?
Chocolate Cornflake Clusters are small, irregular mounds made by coating cornflakes in a caramel-style butter and sugar mixture, then finishing them with melted chocolate.
They’re sometimes called cornflake crunchies or chocolate cereal clusters, and they’re popular during holidays because they’re easy, quick, and require no complicated techniques.
Unlike cereal bars, these stay loose and craggy, which gives them that signature crunchy bite.
Frequently Asked Questions
Can I make Chocolate Cornflake Clusters without baking?
Yes, but baking enhances the caramel flavor and makes them crunchier.
Can I use milk chocolate instead?
Absolutely. Milk chocolate makes them sweeter and more kid-friendly.
Why are my clusters falling apart?
They may not have been pressed enough before baking, or they were broken before fully cooling.
Can I add nuts?
Yes — chopped hazelnuts or almonds work beautifully.
Can I make them gluten-free?
Yes, just make sure your cornflakes are certified gluten-free.
How to Store
Store the chocolate cornflake clusters in an airtight container at room temperature for up to 4 days. If the weather is warm, keep them in the refrigerator to prevent the chocolate from melting. Let them sit at room temperature for 10 minutes before serving.
How to Freeze
You can freeze the clusters for up to 2 months in an airtight container, separating layers with parchment paper. Let them thaw at room temperature before serving to preserve their crunch.
Ingredients
Step-by-Step Instructions
Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.
Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.
In a small saucepan, melt the 120g butter with the 100g brown sugar and a pinch of salt over medium heat. Stir continuously until the mixture becomes smooth and slightly golden.
Place the 85g cornflakes in a large bowl. Pour the hot caramel mixture over them and gently fold with a spatula until evenly coated. Be careful not to crush the cereal too much.
In a small saucepan, melt the 120g butter with the 100g brown sugar and a pinch of salt over medium heat. Stir continuously until the mixture becomes smooth and slightly golden.
Using a spoon, form small clusters directly onto the prepared baking tray. Keep them slightly compact but rustic in shape.
Bake for 10 minutes to enhance the caramel flavor and crispness.
Allow the clusters to cool completely.
Meanwhile, melt the 200g dark chocolate in a double boiler or microwave. Dip the bottom of each cluster into the chocolate or drizzle it generously over the top.
Place back on parchment paper and let the chocolate set at room temperature or in the refrigerator.
Finish with a light sprinkle of flaky sea salt if desired.
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