Name: Chocolate Cornflake Bars
Prep time: 15 min
Cook time: 10 min
Total time: 120 min
Ingredients: 200 g dark chocolate (chopped into small pieces); 50 g unsalted butter; 4 cups cornflakes (toasted lightly if desired); 1 tbsp honey (optional, for extra stickiness); 1 tsp vanilla extract

Thinking back to those lazy weekends, my mom would toss together these chocolate cornflake bars in a bowl, no oven needed. The best part was the mess—chocolate smudges on the counter, the crunch of toasted cornflakes, and that sweet, smoky scent that lingered long after. It’s a recipe that’s rooted in chaos and comfort, perfect for when you want something sweet without the fuss.

There’s a kind of magic in how a handful of simple ingredients can come together so quickly, especially when you’re craving a treat that doesn’t demand oven time or fancy tools. It’s not about perfection, really—more about that satisfying crackle of cornflakes coated in glossy chocolate, and the joy of pulling apart a sticky, chocolatey slab. This recipe reminds me that sometimes, the best things are the easiest to make and hardest to forget.

This recipe is inspired by my childhood afternoons spent in my grandmother’s kitchen, where she’d whip up these bars in a flash, filling the house with the rich scent of melted chocolate and toasted cornflakes. It’s a reminder that sometimes, the simplest ingredients and a bit of hands-on chaos can create something both nostalgic and deeply satisfying. No bake, no fuss—just pure, messy joy in every bite.

The story behind this recipe

Growing up, these no-bake bars were a staple at every family gathering. My grandma’s kitchen was always filled with the smell of melting chocolate and toasted cornflakes, a chaos of messy spoons and laughter. I loved how quick and forgiving they were—no oven, no fuss, just pure, crunchy, chocolatey goodness that somehow tasted like home in every bite.

Ingredient breakdown: key components

Chocolate: I prefer a good quality dark chocolate that melts smoothly and gives a rich, slightly bitter counterpoint to the sweetness. You can swap it for semi-sweet chips if you’re in a pinch, but the flavor won’t be quite as intense.
Cornflakes: Toasted cornflakes add a crunch I love, but if you want a slightly sweeter bite, toss them with a touch of cinnamon or a pinch of sugar before mixing. Skip the crunch, and the bars lose their signature texture.
Butter: I use unsalted butter for control over the saltiness, but salted works fine if that’s what you have. Just be mindful of the salt in the recipe, especially if you’re adding extra salty toppings.
Sweetener: A splash of honey or golden syrup can add a subtle sticky sweetness and help bind the bars together. Skip it for a more straightforward chocolate flavor, but the texture might be a touch drier.
Add-ins: Nuts, dried fruit, or even mini marshmallows can be tossed in. I love the crunch of almonds, but you might prefer the chew of dried cranberries—just keep the mix balanced and not too overwhelming.
Vanilla essence: A tiny splash enhances the chocolate and adds depth. If you don’t have vanilla, a pinch of almond extract can bring a different but lovely aroma.
Optional toppings: Sprinkle sea salt, chopped nuts, or a drizzle of white chocolate on top after pouring the mixture into the pan. These little touches elevate the flavor and add visual appeal.

Spotlight on key ingredients

Chocolate:

I prefer a good quality dark chocolate that melts smoothly and gives a rich, slightly bitter counterpoint to the sweetness. You can swap it for semi-sweet chips if you’re in a pinch, but the flavor won’t be quite as intense.
Cornflakes: Toasted cornflakes add a crunch I love, but if you want a slightly sweeter bite, toss them with a touch of cinnamon or a pinch of sugar before mixing. Skip the crunch, and the bars lose their signature texture.
Butter: I use unsalted butter for control over the saltiness, but salted works fine if that’s what you have. Just be mindful of the salt in the recipe, especially if you’re adding extra salty toppings.

Cornflakes:

These flakes bring the crunch and a toasty aroma that’s almost smoky when toasted. They behave like little crispy sponges, soaking up the melted chocolate but still holding onto their crispness.
They crackle loudly when you bite into the bars, giving that satisfying texture contrast. Keep an eye on their toast level—burnt cornflakes turn bitter quickly, so watch for a golden hue.

Notes for ingredient swaps

Chocolate: I prefer a good quality dark chocolate that melts smoothly and gives a rich, slightly bitter counterpoint to the sweetness. You can swap it for semi-sweet chips if you’re in a pinch, but the flavor won’t be quite as intense.
Cornflakes: Toasted cornflakes add a crunch I love, but if you want a slightly sweeter bite, toss them with a touch of cinnamon or a pinch of sugar before mixing. Skip the crunch, and the bars lose their signature texture.
Butter: I use unsalted butter for control over the saltiness, but salted works fine if that’s what you have. Just be mindful of the salt in the recipe, especially if you’re adding extra salty toppings.
Sweetener: A splash of honey or golden syrup can add a subtle sticky sweetness and help bind the bars together. Skip it for a more straightforward chocolate flavor, but the texture might be a touch drier.
Add-ins: Nuts, dried fruit, or even mini marshmallows can be tossed in. I love the crunch of almonds, but you might prefer the chew of dried cranberries—just keep the mix balanced and not too overwhelming.
Vanilla essence: A tiny splash enhances the chocolate and adds depth. If you don’t have vanilla, a pinch of almond extract can bring a different but lovely aroma.
Optional toppings: Sprinkle sea salt, chopped nuts, or a drizzle of white chocolate on top after pouring the mixture into the pan. These little touches elevate the flavor and add visual appeal.

Equipment & Tools

Large mixing bowl: Hold the cornflakes and coat with chocolate
Saucepan: Gently melt the chocolate and butter
Spatula: Fold ingredients and press mixture into tray
20x20cm (8x8in) baking tray: Shape and set the bars
Parchment paper: Prevent sticking and for easy removal
Sharp knife: Cutting the set bars

Step-by-step guide to no bake bars

Gather all your equipment: a large mixing bowl, a saucepan, a spatula, a baking tray (about 20x20cm or 8x8in), and parchment paper. Line the tray with parchment for easy removal.
Chop the chocolate into small pieces. This helps it melt more evenly. Set aside.
Melt the chocolate: place the chopped chocolate and butter in the saucepan. Heat over low (about 50°C/122°F) and stir gently until smooth and glossy. Keep an eye on it—don’t let it scorch, or you’ll get a bitter smell.
Remove from heat: the chocolate should be silky and oozy. If it smells smoky or starts to seize, add a splash of warm milk or a pinch of salt to loosen it.
Pour the toasted cornflakes into the large bowl. If you haven’t toasted them yourself, just grab the bag—they’re crunchy enough. Toss with a pinch of sea salt or cinnamon if you like.
Add the melted chocolate mixture to the cornflakes: pour it over and fold gently with a spatula. Don’t stir too vigorously—just enough to coat everything evenly. You want the cornflakes to stay crispy but coated in shiny chocolate.
Transfer the mixture to your prepared tray: press down gently with the back of a spatula or clean fingers to even out the surface. Don’t pack it too tight—just enough to hold together.
Chill in the fridge: place the tray on a wire rack and refrigerate for at least 2 hours, or until firm and set. The chocolate should crackle when you press on it lightly, and the mixture should feel solid but not hard as stone.
Cut into bars: use a sharp knife, pressing down firmly. If the chocolate cracks unevenly, warm the blade slightly with hot water and wipe dry. For cleaner cuts, refrigerate longer or run the knife under hot water beforehand.
Finish and serve: let the bars rest at room temperature for 5 minutes before serving. This softens the chocolate slightly and enhances the flavor. Keep leftovers in an airtight container in the fridge for up to a week.

Chill the bars in the fridge for at least 2 hours until firm. Cut into squares and serve. For cleaner cuts, refrigerate longer or warm the knife slightly before slicing.

How to Know It’s Done

Chocolate is glossy and smooth, not grainy or seizing.
Cornflakes stay crunchy but coated evenly with chocolate.
Bars are firm and crack when pressed, not soft or sticky.

Chocolate Cornflake Bars

These no-bake chocolate cornflake bars combine crispy toasted cornflakes coated in glossy, melted chocolate to create a crunchy, sweet treat with a rich texture. They come together quickly with minimal fuss, relying on simple ingredients and chilled until set, resulting in a firm, crackly exterior and a chewy interior. Perfect for a nostalgic snack that’s both satisfying and easy to make.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 10

Total Time 2

Servings: 12

Course: Main Course

Cuisine: Comfort Food

Calories: 150

Ingredients Equipment Method

Ingredients

200 g dark chocolate chopped into small pieces
50 g unsalted butter
4 cups cornflakes toasted lightly if desired
1 tbsp honey optional, for extra stickiness
1 tsp vanilla extract

Equipment

Large mixing bowl
Saucepan
Spatula
20x20cm (8x8in) baking tray
Parchment paper
Sharp knife

Method

Gather all your equipment and line the baking tray with parchment paper to prevent sticking.
Chop the dark chocolate into small, even pieces to help it melt smoothly.
Place the chopped chocolate and butter in a saucepan over low heat, stirring gently until the mixture is glossy and completely melted.
Remove the saucepan from heat and stir in the vanilla extract and honey if using, ensuring everything is combined and smooth.
Pour the melted chocolate mixture over the toasted cornflakes in a large bowl, then gently fold with a spatula until the flakes are evenly coated in chocolate.
Transfer the coated cornflakes mixture into your prepared tray, pressing down gently with the back of a spatula or your fingertips to spread and compact it evenly.
Refrigerate the tray for at least 2 hours, or until the mixture is firm and set, with a crackly surface when pressed lightly.
Once set, use a sharp, warm knife to cut the bars into squares or rectangles, wiping the blade clean between cuts for neat slices.
Serve the bars at room temperature for the best texture, enjoying the satisfying crackle of chocolate and crunch of cornflakes with every bite.

Tips and tricks for perfect bars

Use high-quality chocolate for a glossy, smooth melt—less gritty and more decadent.
Toast the cornflakes lightly before mixing—they develop a smoky aroma and extra crunch.
Melt chocolate over low heat, stirring constantly—avoid scorching by keeping the heat gentle.
Fold the chocolate gently into the cornflakes—preserves crispness and prevents breakage.
Press the mixture firmly into the pan—using the back of a spatula helps compact without crushing.
Chill the bars until firm—about 2 hours in the fridge, until they crack when pressed lightly.
Use a sharp knife warmed slightly under hot water to get clean, smooth cuts through the chocolate.

Common mistakes and how to fix them

FORGOT to evenly coat the cornflakes → Mix thoroughly for consistent crunch.
DUMPED in too much chocolate → Use a gentle fold to coat without sogginess.
OVER-TORCHED the chocolate → Melt on low heat, stir constantly, avoid scorching.
FAILED to refrigerate long enough → Chill for at least 2 hours for proper set.

Quick fixes for common issues

When chocolate seizes, splash in a teaspoon of warm milk to loosen it.
If bars are too soft, chill longer—up to 4 hours or overnight for best set.
DUMPED in too many cornflakes? Add a touch more melted chocolate to balance crunch and coating.
When cornflakes turn soggy, toast them briefly to revive crispness before mixing.
Splash a few drops of vanilla on the chocolate for a fragrant boost if flavor feels dull.

Prep, store, and reheat tips

You can prepare the chocolate mixture and toast the cornflakes ahead of time; store separately in airtight containers to keep crunch intact.
Bars can be refrigerated for up to a week; the chocolate firms up and develops a richer aroma over time.
For longer storage, freeze the bars wrapped tightly in plastic wrap and placed in a freezer bag—up to 3 months with minimal flavor loss.
Reheat slices briefly at room temperature or let sit at room temp for 10 minutes before serving to soften the chocolate slightly and enhance flavor. Expect a fragrant, cocoa-rich smell and a slightly softer bite.

No Bake Chocolate Cornflake Bars Recipe