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Chocolate Corn Flake Toffee Bark Recipe

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Chocolate Corn Flake Toffee Bark Ingredients:

You can get the full list of ingredients with measurements in the recipe card below.

• Unsalted butter – Salted butter, obviously, adds salt to any recipe. I already think these are pretty salty, so I recommend against using salted butter.
• Brown sugar – You want brown sugar rather than granulated sugar to give you the dark caramel color of the toffee.
• Corn flakes cereal – Plain corn flakes work best. You don’t want sugarcoated corn flakes cereal because this recipe is sweet already.
• Chocolate almond bark – Almond bark taste just like chocolate and is easier to work. If it hardens, you can re-melt it. Plus, you can’t overheat and burn it like you can chocolate chips.
• Sea salt – The sea salt is only for aesthetics. If you’re making this for the holidays, you can substitute the sea salt for colored sprinkles.

How To Make Chocolate Corn Flake Toffee Bark:

Pre-heat the oven to 350 F.

Put the stick of butter into a medium-sized sauce pan on medium high heat on the stove.

Add in the brown sugar.

Quick note: I do a loosely packed measuring cup of brown sugar. A packed cup would be too much.

Heat the butter and sugar together until the the butter completely melts and gets incorporated into the melted sugar so it’s one harmonious color.

This should take five minutes. If you have your temperature lower, it’ll take a little longer. Just keep heating the pan until there’s no distinct separation between the butter and the sugar.

Continue heating for an additional two minutes, stirring the entire time, until the butter and sugar mixture starts to get bubbly.

At this point, you should get a little bit of pull from the toffee mixture.

You don’t want it to be completely sticky because then it won’t adhere to the corn flakes. But you do want it tacky.

Measure the corn flakes and put them in a large mixing bowl.

Pour the toffee mixture on top of the corn flakes.

Stir gently until the corn flakes are completely coated.

Make sure that any of the toffee liquid accumulated at the bottom of the bowl gets on the corn flakes. While you’re stirring, try to not break any of the corn flakes. They’re better when they’re whole.

Pour the corn flake mixture onto a silicone baking mat-lined baking sheet.

This mixture is sticky and will make a mess in your pan if you don’t put down a silicone baking mat.

If you don’t have one, you can use parchment paper. But, I like a silicone mat better because it’s reusable, so it’s better for the Earth and cheaper for your wallet.

Spread the corn flake mixture out to be a 9- x 11-inch rectangle.

It doesn’t have to be this exact size, but that size does give you a nice thin thickness for the corn flakes. You don’t want that layer to be too thick because then they won’t stick together and the ratio of corn flake to chocolate will be off.

Also, when you’re making your rectangle, make sure the edges are the same size as the middle. You don’t want it to slope down.

Bake the tray for nine minutes.

Baking this helps to solidify the toffee mixture and sticks the corn flakes together better.

Take the tray out of the oven and let it cool for about 30 minutes.

If you’re making this in the winter and your house is cold, it may cool a little bit faster. It doesn’t have to be completely cold. Room temperature is fine.

Melt half of the chocolate almond bark according to the package.

Quick note: Just in case you’ve never worked with almond bark before, here’s my tip. I usually cut the rectangles into smaller pieces before I put it in a microwave safe bowl. Then I microwave it for one minute and stir. I put it back for another minute and stir again.

Some of the chocolate may still be solid, but the residual heat will melt it while you stir.

Pour the melted chocolate almond bark on top of the center of the corn flake mixture.

Use the back of the spoon to gently spread it around and even it out.

Melt the rest of the chocolate almond bark.

Pour that around the edges. And again use a spoon to smooth it out and make an even layer of chocolate.

Don’t worry if you’re working slowly and the chocolate in the middle has already started to harden by the time you get to the chocolate on the outside edge. It’ll come together. That’s part of the magic of using almond bark.

Also, doing it into sections makes it a lot easier because then you don’t have to use a giant bowl to try and melt 24 ounces of chocolate at the same time. It also helps to assure you don’t dump too much in one spot and not have enough for other spots.

As soon as you’ve spread the melted chocolate, add the sea salt on top (if you’re planning to use that). You need the chocolate to be warm for the salt to stick.

If you’re going to use sprinkles, add them now.

Let the chocolate cool completely.

If your house is cold, and your layer is thin, should take about an hour for the chocolate to harden. If your home is warm, it may take longer.

Cut the chocolate bark into pieces.

It doesn’t matter what shapes you cut your bark into. With traditional bark that’s just a chocolate base, I cut it diagonally because the hard chocolate tends to snap into irregular shaped pieces anyway.

Since this has a more substantial base, I cut it into squares or rectangles. You can do whatever you want.

Chocolate Corn Flake Toffee Bark: Frequently Asked Questions

More Candies With Cereal:

If you’re looking for another way to use cereal in a dessert, try our Slow Cooker Cereal Candy. That one is pretty delicious.