To put it lightly, there isn’t a good way to explain these cookie bars except that they take the beautifully perfect anzac recipe and top with a chocolate crunch that is, well, everything you might be missing when eating these biscuits usually.

There is so much to be said about my love of cereal, a particularly cereal that holds a special place in my heart are cornflakes. As a kid, I’d sometimes serve myself dry cornflakes in a cup as a snack.

One of the beautiful things in cereal is it’s long shelf life and nostalgia. I’m sure most of you have a cereal that you eat from time to time with an innocent smile remembering all the childhood memories. What would yours be?

Anzac’s are a classic recipe in Oceania and each year on 25 April the nation’s stop and pause on all the lives who gave themselves during the world wars. The traditional version of these is in biscuit form, but sometimes a classic is good to try in a new way and I have to say, these feel like a kiwi treat so I’m stoked.

Anzac Biscuit Bars with Cornflake Crunch
Recipe by Roamingtaste
Makes 20 bars

Ingredients:
Anzac Base
1 cup flour
2/3 cup superfine/caster sugar
1 cup desiccated coconut
1 cup regular oats
140 grams/4.9 ounces butter, cubed
1 1/2 tablespoons golden syrup
1/4 cup boiling water
1 teaspoon baking soda
Cornflake Crunch
140 grams/5 ounces chocolate (I mixed 50/50 milk and dark chocolate so as not to be too sweet)
1 teaspoon coconut oil
1 cup cornflakes
Sea salt to finish

Directions:
Preheat the oven to 160°C/320F and greaseproof a baking tin.

Place the flour, sugar, coconut and oats into a bowl and mix to combine, making a well in the center.

In a saucepan over medium low heat place the butter and golden syrup until combined and melted.

Mix together the boiling water and baking soda. Add to the melted butter and stir to combine.

Remove from the heat and pour into the oat mixture.

Stir through until the entire mixture is coated in the butter syrup sauce, ensuring there are no clumps of flour or oats at the bottom of the bowl.

Spoon the entire mixture into your tin, spreading evenly.

Bake for approximately 25 minutes or until completely golden on top, but still soft enough to feel your finger slightly sink into the bars when touched lightly.

Remove and set aside to cool.

Meanwhile, melt the chocolate in a double boiler until smooth.

Remove and pour in the cornflakes, stirring to coat fully. If you crush the cornflakes in this process, don’t worry, that’ll help ensure they are fully covered in the chocolate.

Spoon every last ounce of the chocolate onto the cooled bars and spread out with the back of a spoon, it might feel a bit stiff to move about, but will cover the top by continuing to stir with the back of your spoon.

Sprinkle sea salt over the top and place in the fridge to set for at least 30 minutes.

Allow to come to room temperature before removing, slicing and serving.

Try to only eat one of these.

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