Chocolate Cracknell

I love this Chocolate Cracknell recipe with an old school passion. It is so moreish I just can't get enough....ever. It's about as simple as it gets too but delivers in a way that takes you right back to the school canteen every time. " Is it break yet Miss?"

Chocolate Cracknell Recipe

Be warned though, this chocolate crunch stuff is incredibly moreish. It's the sort of snack that calls to you every time you pass the fridge. But isn't that the chocolatey point?

It also goes under a few other names, chocolate cornflake cakes, chocolate rice krispie cakes or even chocolate hedgehogs!!

Equipment Required

• scales
• wooden spoon
• large saucepan
• large metal spoon/spatula for smoothing the cracknell in the tin
• lined 8" square baking tin or similar

Perfect for snacks, lunch boxes and picnics and let's not forget a slightly naughty breakfast option either. Although I have no breakfast shame, lets be clear. These involve cornflakes for heaven's sake.

There is a full recipe card at the bottom of this post with exact ingredients and instructions

Ingredients and Substitutions

The ingredients are very simple and few. Just how I love to roll.

30 grams (1 oz) Cocoa - It needs to be cocoa and not drinking chocolate. Drinking Chocolate is too sweet and not as chocolatey as Cocoa. I did try this recipe using cooking chocolate instead of cocoa powder but it just didn't give me the retro flavour I remembered and loved

200 grams (7 oz) Golden Syrup - this needs to be golden syrup in the tins. The syrup that you can now buy in squeezy bottles is more liquid and therefore the cracknell does not stick together as well if you use it.

200 grams (7 oz) Cornflakes - you can use Rice Krispies or similar too.

100 grams (3.5 oz) Butter - I have not used margarine so can only vouch for butter.

Recipe Steps

• Put the butter/margarine, syrup, cocoa and syrup in a large saucepan.

• Warm gently over heat whilst stirring until the chocolate syrup mixture is smooth.

• Tip in the cornflakes.

• Stir gently into the chocolate syrup. It does take a little time to coat all the flakes. Stay strong.

• Empty into your tin or dish. I use a deep 8 " loose bottomed square tin but you could use a bit bigger or smaller tin. The smaller you go the thicker the cracknell and vice versa.
• I recommend lining the tin with baking or greaseproof paper just so as to be able to get it out super easily.

• Press firmly down with a metal spoon and level the cornflake mixture flat.

• Chill in the fridge for at least 3 hours.
• Cut into required shapes.

Tips and Tricks

• Use the golden syrup from the tin not squeezy bottle. The syrup in the bottles is more liquid (pouring) than the original golden syrup in the tins.
• Use the freezer to speed up the setting process.
• They are better kept in the fridge. If they get too warm they can fall apart a bit.

How Do I Serve Chocolate Cracknell?

I like to cut into thick squares but I am very fond of the triangle formation as that is how I ate it at school. It just works better as stout squares in my tin.

If you use a round cake tin 8" or 9" will do fine, then you can cut into cute cake wedges.

I have seen that people also roll the mixture into balls and put them into fairy cake paper cases. They are then called Chocolate Cracknell Hedgehogs....of course they are...too cute.

They are better kept in the fridge too. If they get too warm they can fall apart a bit. Store in an airtight container.

If you like this retro sweet treat then you may like these other recipes. I am more than a bit passionate about my childhood school catering and have taken a lot of time perfecting them so they are just like I remember.

From me to you with school canteen love.

Flapjacks

Iced Buns

Quick and Easy Lemon Bars

Chocolate Shortbread

Old School Jam and Coconut Sponge

Do let me know how you got on in the comments below or come on over and share your pics on social media with me. I love to know what you think.

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