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.
Chocolate cornflake slice
Photographer: Emma
INGREDIENTS
Base
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
Icing
55g butter, softened
½ c icing sugar
1 tbsp cocoa
1tbsp milk
METHOD
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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.
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