This Cornflake Slice recipe is my take on an old favourite, cornflake tart. I used to see this in the school canteen and it looked good but I was never tempted to try it. This was in the 1980’s where everything had to be baked with margarine and I just knew it would taste awful. I was a real butter snob, even then! I have since made my own cornflake tart (with butter, of course) and it is every bit as delicious as I thought it would be all those years ago – rich, sweet, good old-fashioned comfort food.
If you love slices containing corn flakes you could try my Crunchy Cornflake Slice recipe, which contains cornflakes, crushed biscuits and some dried fruit, all topped with a layer of delicious chocolate.
For this Cornflake Slice recipe I wanted to make a simpler, but more substantial traybake version so played about with adding some marshmallows to the cornflake topping recipe. This updated cornflake slice recipe gives a richer, chewier texture and I think it all holds together better and is (slightly) easier to cut into squares.
I make my Cornflake Slice with a shortbread base which is baked for about 15 – 20 minutes until just firm and lightly golden on top, then allowed to cool.
Once the base is cool, spread it with jam or another spread of your choice – you could try a chocolate or biscuit spread instead of the jam.
The cornflake topping is really easy to make – just melt the butter, sugar, golden syrup and marshmallows together and stir in the cornflakes, making sure everything is well mixed together and all the cornflakes are coated evenly. Spread this mixture evenly over the jam layer and smooth it down, then bake for a further 20 – 25 minutes until golden and firm on top.
Allow to cool until just warm and cut into squares.
Cornflake Slice
Equipment
- 1 traybake tin of approx 20 x 28cm or 9" square tin
Ingredients
Base
- 115 g butter plus a little extra for greasing
- 60 g icing sugar
- 170 g plain flour
- 2 – 3 tablespoons raspberry jam or you could use a different jam like strawberry or another type of spread – a chocolate or biscuit spread would be delicious
Topping
- 115 g dark soft brown sugar dark brown sugar gives a rich, fudgy flavour but you can use light brown sugar if you prefer
- 225 g golden syrup
- 115 g butter
- 115 g marshmallows
- 225 g corn flakes
Instructions
To make the base
- Preheat the oven to 160C (fan) and grease the traybake tin well. You will find it easier to press the base into the tin if it is not lined so make sure the tin is greased well to ensure the base does not stick to it.
- Melt the butter – this can be done in a microwave. Put the butter in a microwaveable bowl and heat on full power for 30 seconds. Stir well until no lumps remain then add the icing sugar and stir well until combined. Add the flour and stir again until the mixture binds together in a ball.
- Press the mixture evenly into the greased tin. I do this with my fingers initially to make sure the mixture is spread to the corners but the top can be a bit lumpy. Use a palette knife to smooth it over until you have a nice flat, even surface. Pop in the oven and bake for about 15 minutes until the base is light golden in colour and starting to feel slightly firm.
- Remove from the oven (you can leave the oven turned on so it won't need to preheat to bake the topping) and allow to cool for a few minutes until you can press the base lightly without damaging it. Spread the jam evenly over the cooked base.
To make the topping
- Melt the butter, sugar, golden syrup and marshmallows together. Again, place these ingredients in a large microwaveable bowl and heat for 30 seconds, stir and repeat as many times as necessary until everything is completely melted and mixture is smooth. Stir in the corn flakes, stirring gently but thoroughly to make sure all the cornflakes are completely coated in the melted mixture.
- Spread the mixture over the jam and base and press down gently, lightly smoothing the top.
- Return to the oven for another 20 – 25 minutes, until the topping is golden brown and starting to firm around the edges.
- Remove from the oven and allow to cool for about 15 minutes, the traybake will be just slightly warm.
- Cut into squares and leave in the tin until completely cold.