Chewy, crunchy, chocolatey and utterly delicious – this Kinder Chocolate Cornflake Slice is easy and so much fun to make. With a layer of retro cornflake cake, the easiest and most luscious caramel and finished off with Kinder chocolate; these slices are definitely going to keep your sweet tooth happy.
Lou’s recipe overview
TASTE: One for a sweet tooth
PROS: Three quick layers, no baking needed
CONS: Keep an eye on the caramel when making it
If you’re a sucker for a sweet treat, bringing all the retro vibes and nostalgia to your kitchen, then look no further. This Kinder chocolate cornflake slice will bring back all those happy memories in just one bite!
These cornflake slices make the perfect sweet treat for lunchboxes, rainy days or just keep them all for yourself! They are stuffed full of chocolate and caramel, so I really wouldn’t blame you if you didn’t want to share.
The star of the show really is that chocolate cornflake layer. And if you’re like me, you’ll add an extra handful of cornflakes into the mix just so there’s some leftovers. That crunchy mixture is heaven straight from the bowl.
I just know that once you’ve made these, you’ll be making them over an over again, especially as…
- Chewy and crunchy cornflake layer – smothered in chocolate you just can’t get enough of it
- Sweet and decadent caramel layer – so easy to make and so good you’ll be eating it by the spoonful
- Chocolate, chocolate, and more chocolate – the chocolate lovers will love this one
- Super easy, no fuss – no need to turn the oven on
Ingredients and substitutions
Check out my shopping list for ingredients and equipment
These Kinder cornflake slices are made with simple ingredients and a cheats caramel that sets perfectly. Here’s everything you’ll need to make these intensely chocolately treats…
- Kinder Chocolate
- Kinder Happy Hippos or Kinder Bueno
- Milk Chocolate – I prefer to use either Callebaut or Cadbury’s Dairy Milk but you can use your favourite milk chocolate instead or you can swap for Kinder chocolate
- Dark Chocolate – I like to add some dark chocolate into the cornflake layer as it balances out the sweetness a little. I use either Callebaut or store-brand depending what I have in the cupboard
- Unsalted Butter – Or you can use slightly salted butter if you prefer
- Runny Honey – Or you can use golden syrup or a light corn syrup if you prefer
- Tinned Caramel or Dulce de Leché – I prefer to use Carnation caramel for this cheat’s caramel but you can use store own-brands as well
- Caster Sugar
Kinder Chocolate ➝
Carnation Caramel ➝
BUDGET FRIENDLY: If you’re on a budget you can swap out most of the ingredients for store own-brands and many budget stores now stock good quality dupes that work just as well
Swap out the cereal
Make it gluten-free
These cornflake slices are naturally gluten-free but it’s best to double check your cereal just in case as not all brands are gluten-free.
If you do want to make them gluten-free, then use a specifically gluten-free cereal option such as Nestle Go Free Cornflakes. These are a firm favourite with my family who have a gluten-free/ coeliac diet.
CONVERT TO CUPS: There is a cup conversion option in the recipe card to convert the ingredients. This is automatic and I can’t guarantee the accuracy. For best baking results, I recommend using digital scales and weighing the ingredients.
There’s no baking involved in making these and you can pretty do everything in one bowl, with a little washing up while the slice chills. These are the exact tools I use in my kitchen…
- 9-inch Square Cake Tin or Brownie Pan – I go for one that’s at least 2-inches deep so you get thick slices with lots of goodies inside. If you’re looking for cake pans that will last and last, then I highly recommend Masterclass pans; mine are over 10 years old and still going strong
- Large mixing bowl
- Medium Pyrex bowl – Suitable for microwave use
- Medium saucepan
- Rubber spatula
- Baking Parchment
- Angled Palette Knife – One of my essential pieces of equipment
- Digital Kitchen Scales
9-inch Cake Pan ➝
Angled Palette Knife ➝
Baking Parchment ➝
How to make Kinder Chocolate Cornflake Slice
Full measurements and instructions can be found on the recipe card
This no bake chocolate cereal slice is super easy to make. And although there’s some heating and chilling needed, you can whip it up pretty quickly. Let’s go!
The Cornflake Layer
Let’s start with the easiest, and most fun, part – those chocolatey cornflakes. Start by..
- Add the chocolate, butter and honey into a medium saucepan
- Microwave in 30 second blasts until the butter and chocolate have almost melted. Stir the mixture and the residual heat will melt any remaining chunks
- Add the cornflakes into a large mixing bowl and pour over the chocolate mixture
- Mix everything together until well coated – don’t worry if you crush the cornflakes
- Pour the mixture into a lined cake pan and press down on the mixture until it is well packed
- Chill in the fridge for at least 30 minutes, in the meantime you can start making the caramel
The Caramel Layer
If you don’t want to add a caramel layer, you can skip straight to the chocolate part. If you want that extra deliciousness then, here’s how…
- Add the tinned caramel, caster sugar and butter into a medium saucepan
- Heat the mixture over a medium heat, stirring, until the sugar has dissolved and the butter melted
- Turn the heat down to low and bring the caramel mixture to a boil and let it bubble for 6-8 minutes. Keep stirring gently being careful of the hot mixture
- When ready allow the caramel to cool for 2 minutes
- Pour the caramel over the cornflake layer and level off with an angled palette knife
- Pop in the fridge for at least 30 minutes to set to start. When the caramel is tacky to touch, you’re good to go and add the chocolate layer
CAUTION: Be careful when making the caramel, it gets very hot, sticky and bubbles up when heating. Do not leave the caramel unattended and keep on a low heat.
The Chocolate Layer
After the caramel layer has started to set, it’s time to add the final layer – Kinder chocolate. Here’s what to do…
- Break up the Kinder chocolate bars into chunks and pop in a medium bowl
- Microwave in 30 second blasts until the chocolate is almost melted. Stir the chocolate and the residual heat will melt any remaining chunks
- Pour the melted chocolate over the caramel layer and level off with an angled palette knife
- Decorate the chocolate with Happy Hippos or more Kind chocolate chunks
- Pop in the fridge for at least 6 hours to full set or overnight
TOP TIP: When you’re ready to cut up the cornflake slice, use a sharp knife to score the top of the chocolate first, then slice through. This will help prevent the chocolate layer cracking.
Tips for success
Although this is an easy no-bake recipe, here are a few tips for making the perfect Kinder chocolate cornflake slice every time…
- Use a measuring cup to pack the cornflake layer – This needs to be well packed so use the base of a measuring cup to push down and pack the layer. You don’t want any large gaps or holes otherwise it will fall apart when slicing
- Don’t heat the caramel longer than 8 minutes – If you take the caramel past the thickened stage you risk ending up with toffee as it sets too hard when in the fridge . You’re looking for a thick but still pourable smooth consistency.
- Use a sugar thermometer if you have one – The timings will work perfectly for making the caramel. But if you want to make sure you get the caramel to the right consistency, use the thermometer to heat the mixture to 114C / 237F
- Keep stirring the caramel – While the mixture is heating, gently stir the caramel constantly. This will prevent it catching and burning on the bottom of the pan. BE CAREFUL and make sure you gently stir, too vigorous and you may splash yourself with hot caramel which can burn
- Prevent the chocolate layer from cracking – Before cutting all the way through the slices, score the top of the chocolate layer with a sharp knife to outline the individual slices. When ready, cut along the scored lines to go neatly and smoothly through the chocolate layer
FAQs about Kinder chocolate cornflake slice
I’ve used a 9-inch square cake pan as it gives you the perfect deep slice. You can also use a rectangle pan or a brownie pan if you prefer.
I prefer to keep the slices in the fridge in an air-tight container. I add a piece of baking parchment between the slices to prevent them from sticking together. Alternatively you can also keep them in an air-tight container at room temperature but I find the caramel gets a little soft
They will keep for up to 5 days in the fridge, or 3 days at room temperature, if stored correctly.
Yes you can freeze the Kinder chocolate cornflake slices; make sure you cut them into slices first. Then wrap them in baking parchment and place in an air-tight, freezer-proof container. They will freeze for up to 8 weeks. Remember to allow them to come up to room temperature before eating.
Kinder Chocolate Cornflake Slice
For the Cornflake Layer
For the Caramel Layer
To make the cornflake layer
- Line a 9-inch square cake pan with baking parchment.
- Add the butter, milk chocolate, dark chocolate and runny honey into a microwave safe bowl and heat in 30 second blasts, stirring between each, until the butter and chocolate have almost melted. Stir the mixture and the residual heat will melt any remaining chunks.Alternatively add the butter, milk chocolate, dark chocolate and runny honey into a medium saucepan, and gently melt over a low to medium heat. Gently stir until everything has melted and is well combined.200 g Milk Chocolate, 100 g Dark Chocolate, 50 g Unsalted Butter, 2 tbsp Runny Honey
- In a large mixing bowl, add the cornflakes and pour over the melted chocolate mixture. Stir everything together until the cornflakes are fully coated.200 g Cornflakes
- Pour the cornflake mixture into the lined cake pan and gently press down on the mixture with an offset spatula or the back of a spoon, packing the mixture together until well-compacted.
- Allow the cornflake layer to chill in the fridge for 30 minutes while you make the caramel layer.
To make the caramel layer
- In a heavy-bottomed, medium saucepan, add the tinned caramel, butter and caster sugar. Heat the mixture over a medium heat, gently stirring until the sugar has dissolved and the butter melted. This will give you a very runny caramel mixture.397 ml Carnation Caramel, 100 g Unsalted Butter, 100 g Caster Sugar
- Turn up to a high heat and bring the caramel to the boil. Allow the caramel to boil gently for about 6-8 minutes; the caramel will being thicken. Continue gently stirring the caramel to prevent it from catching and burning on the bottom of the saucepan. When ready the caramel will be a rich golden colour and will be smooth, thick but pourable. BE CAREFUL the caramel will be very hot.
- Remove from the heat and let cool for 2 minutes.
- Pour the caramel sauce over the chilled cornflake layer and use back of a spoon or palette knife to smooth to an even layer.
- Chill again in the fridge for at least 30 minutes while you prepare the chocolate layer and the caramel begins to set. When the caramel is tacky to touch, it is ready to add the chocolate layer.
To make the chocolate layer
- Add the Kinder chocolate into a microwave safe bowl and heat in 30 second blasts, stirring between each, until the chocolate has almost melted. Stir the mixture and the residual heat will melt any remaining chunks.Alternatively, add the chocolate to a small heatproof bowl and place over a saucepan of simmering water. Make sure that the bowl does not touch the water. Heat until all the chocolate has melted.200 g Kinder Chocolate Bars
- Pour the melted chocolate over the chilled caramel layer and use a palette knife to smooth the chocolate to an even layer. Add the Kinder Happy Hippos on top to decorate.8 Kinder Hippos
- Chill the Kinder chocolate cornflake slice in the fridge until the chocolate is set – about 4-6 hours or overnight.
Serving the cornflake slice
- When ready to serve the cornflake slice, score the top of the chocolate layer with a sharp knife to outline the individual pieces.
- Run the knife blade under a hot tap to warm it, then dry off. Cut along the scored lines, the heated knife blade will cut neatly and smoothly through the chocolate layer.
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.