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Cornflake Crack Brittle

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This cornflake crack brittle is crispy, chewy, and to die for! With only six ingredients and 8 minutes of prep, you can have this yummy treat ready in no time. This brittle is crunchy cornflakes mixed with a buttery caramel sauce and drizzled in rich chocolate.

Side shot of stacked pieces of cornflake brittle crack.

Reasons You’ll Love This Recipe

  • Easy to Make: This recipe only uses six simple ingredients and comes together quickly and easily. They are similar to my simple, no-bake cornflake cookies.
  • Sweet and Salty: I love the combination of sweet and salty for my treats. This recipe hits all the notes: sweet, salty, and a touch of rich dark chocolate. YUM!
  • Great for Sharing: Looking for an easy, budget-friendly treat to make and share this holiday season? Look no further. This recipe is perfect for making a big batch and sharing with friends and family!

Ingredients Needed for Cornflake Crack

You only need a few simple ingredients to create this tasty cornflake crack brittle. The great thing is that all of these ingredients are simple to find and won’t break the bank.

  • Salted Butter: Helps create the caramel, making the texture crispy and chewy.
  • Brown Sugar: Adds a rich sweetness.
  • Light Corn Syrup: Gives the caramel a nice smooth texture and adds sweetness.
  • Cornflakes: The base of the treat that adds a crunchy texture.
  • Semi Sweet Chocolate Chips: Gives a touch of rich chocolatey flavor that perfectly balances the sweetness.
Top shot of all of the ingredients with individual labels.

How to Make Cornflake Crack Brittle

Making this yummy cornflake brittle is simple and doesn’t take much time. Make the caramel sauce, pour it over the cornflakes, stir it up, and bake! The hardest part is waiting for it to cool!

  1. Prep: Preheat the oven to 300 degrees Fahrenheit, line a baking sheet with parchment paper, and set aside. Add the butter, sugar, and corn syrup to a medium saucepan and cook over medium heat until the sugar and butter are fully melted.
  2. Simmer: Stir until the mixture boils. Reduce the heat to low and cook for 2 minutes. After 2 minutes, remove the pan from the heat.
  3. Combine: Add the cornflakes to a large, heat-safe bowl and then pour the sugar mixture over them. Immediately stir the cornflakes until they are evenly coated.
  4. Bake: Pour the cornflake mixture onto the lined baking tray and then bake for 30 minutes. Remove from the oven and then let it cool completely.
  5. Drizzle: Once cooled, gently melt the chocolate in the microwave at 50% power in 30-second increments, stirring between each. Once fully melted, drizzle the chocolate over the cooled brittle. Let the chocolate set completely before cracking into pieces for serving.
Overhead shot of butter, brown sugar, and corn syrup in a sauce pan.
Overhead shot of sugar and butter mixture boiling in a saucepan.
Overhead shot of someone pouring the boiled butter and sugar mixture over a bowl full of cornflakes.
Overhead shot of cornflakes mixed with the butter and sugar mixture.
Overhead shot of someone drizzling chocolate over the cornflake and caramel mixture.

Cornflake Crack Brittle Tips and Variations

The great thing about this cornflake crack brittle recipe is that you can adjust it so it tastes just how you like. I have some tips and ideas to get you started.

  • Caramel Tips: To ensure the cornflake brittle crack doesn’t turn out grainy or soft, bring the sugar and butter mixture to a full boil before you turn down the heat and set the timer. The sugar needs to reach 300 degrees Fahrenheit (known as the “hard crack stage”) to give it that distinct brittle crack.
  • Sheet Pan Size: I used a ¼ sheet pan, which prevented the brittle from spreading too much. But, you can use a larger sheet pan (½ sheet or a 10 x 15 x 1 jelly roll pan) if you’d like, just be aware that the brittle will likely spread more and be thinner. 
  • Sea Salt: If you like, then you can sprinkle some flaky sea salt on top for an extra little punch of flavor!
  • Chocolate: I used semi-sweet chocolate chips to drizzle on top, which balances out the sweetness of the crack, but you can use milk chocolate, white chocolate, dark, peanut butter chips, or leave the chocolate off altogether.
  • Topping: This snack is great for being crushed up and used as a delicious topping for ice cream!

Overhead shot of crunched up pieces of cornflake brittle crack.

How to Store Leftover Cornflake Crack

If you are lucky enough to have any leftovers of this addictive snack, here is the proper way to store it. Might I suggest making 2 batches? One for your family and one for you to hide from your family!

  • Countertop: Store in an airtight container in a cool, dark place for up to 6 weeks. Avoid storing it in the refrigerator, as it tends to weep and get soft when kept there.
  • Freezer: You can freeze cornflake crack for up to 3 months. Let it cool completely before placing it in an airtight container and freezing. Let it thaw at room temperature for an hour or so before serving. 

Close up shot of a piece of cornflake brittle crack.

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  • Preheat the oven to 300 degrees Fahrenheit, line a baking sheet with parchment paper, and set aside.

  • Add the butter, sugar, and corn syrup to a medium saucepan and cook over medium heat until the sugar and butter are fully melted.

  • Stir until the mixture boils. Reduce the heat to low and cook for 2 minutes. After 2 minutes, remove the pan from the heat

  • Add the cornflakes to a large heat-safe bowl and pour the sugar mixture over them. Immediately stir the cornflakes until they are evenly coated.

  • Pour the cornflake mixture onto the prepared baking sheet and bake for 30 minutes. Remove from the oven and let it cool completely.

  • Once cooled, gently melt the chocolate in the microwave at 50% power in 30-second increments, stirring between each. Once fully melted, drizzle the chocolate over the cooled brittle. Let the chocolate set completely before cracking into pieces for serving.

Calories: 314kcalCarbohydrates: 49gProtein: 2gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 21mgSodium: 178mgPotassium: 135mgFiber: 2gSugar: 36gVitamin A: 491IUVitamin C: 3mgCalcium: 29mgIron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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