Chocolate cornflake slice
My Mum used to make this slice when were growing up. She complains that we have short memories when we tease her about her lack of cooking – and she is probably right. Looking back, this slice was more often than not in a 1970’s mustard-yellow Tupperware container. What can I say about it – the base is not too sweet and the cornflakes provide a satisfying crunch. I have adapted the icing slightly, this whipped frosting is copied from my chocolate caramel slice post.
- 1 cup cornflakes
- 1 cup self-raising flour
- 1 cup coconut
- 1/2 c sugar (I have halved this from the original recipe)
- 1 heaped tbsp cocoa
- 170g butter, melted
- 1 tsp vanilla essence
- 55g butter, softened
- ½ c icing sugar
- 1 tbsp cocoa
- 1tbsp milk
- 1. Preheat your oven to 180ºC on Bake.
- 2. For the slice base, add melted butter to flour, coconut, sugar, cocoa and vanilla essence then mix.
- 3. Add the cornflakes and mix again (not too much or you will over-crush them).
- 4. Line a slice tin with baking paper and press the slice mix into the tin.
- 5. Bake for 20 minutes, take out and leave to cool in the tin.
- 6. For the chocolate icing, add the softened butter to the icing sugar and cocoa then beat. �
- 7. Add the milk and beat further. If the icing is too thin, just add more icing sugar.
- 8. Smooth the icing over the cool slice and refrigerate for at least 1 hour.
- 9. Cut into squares.