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?"
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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 it?
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.
Chocolate Cracknell
Ingredients
- 200 grams cornflakes
- 200 grams golden syrup from the tin not squeezy bottle
- 100 grams butter margarine
- 30 grams cocoa powder
Instructions
- Put 100 grams butter/margarine, 200 grams of syrup, 30 grams cocoa in a large saucepan.
- Warm gently over heat whilst stirring until the chocolate syrup mixture is smooth.
- Tip in 200 grams 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 with a sharp serrated knife
Notes
- 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.
Nutrition
All nutritional information is approximate and intended only as a guide.
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.
Clare says
Flipping heck - I made this and it took me back to my youth! Off to a party at the end of the month and will bake again - and take it - Easy & delicious! Yum
Great recipe
Carrie Carvalho says
Such a yummy and nostalgic treat!
Jacqui – Only Crumbs Remain:Recipes Made Easy says
one of my favourites from childhood none of this putting real chocolate into it. This is much better Off to the kitchen to knock up a batch now!
Chloe Edges says
This is funny, I was just thinking about cracknels the other day - they were indeed a secondary school staple but ours were always round and the size of a cricket ball. I was trying to work out how to make them ball shaped but a traybake version makes far more sense!!!
Choclette says
Oh yes! Who doesn't love chocolate cornflake cakes? Well even if not everyone does, I certainly do. Never heard them called cracknel before though. But it's a good name for them.
Kat (The Baking Explorer) says
This is one of my favourite things ever!!
Abby says
Just made this, it's took me right back to school, absolutely delicious 😋 thank you so much!
Jenny says
Oh that's amazing! It's so good isn't it! Thank you so much x
Pamela Eastham says
My aunt gave me this recipe , but the fat was lard! She married in the 1930s when butter was a luxury. I made it regularly when my children were little, it tasted fine. I pressed it into balls with damp hands instead of putting it in a tray. I must make some again.
Jenny says
Wow! I'm guessing it must have changed the taste quite a bit. I love hearing the history of these recipes. It's so important not to lose these references!