Anzac Biscuit Bars with Cornflake Crunch might sound an unnecessary twist on the Austrlian biscuit, but that topping makes these a standout! There isn't a good way to explain these biscuit bars except that they take the beautifully perfect recipe and top with a chocolate crunch that is, well, delicious.
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. Somehow these Anzac biscuit bars feel both like a treat and like a mix on breakfast cereal. What would your favorite breakfast cereal 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. It's our Memorial day that sees 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.
Why you'll love these
The chewy biscuit bars
Turning single biscuits into bars whilst keeping the chewy oat perfection is what you can expect when you bite into one.
Chocolate cornflake topping
The crunchy chocolate topping is just the thing to top off these beauties!
How to prepare Anzac Biscuit Bars with Cornflake Crunch
- Combine the dry ingredients: Place all the dry ingredients in a bowl, stirring together and making a well.
- Melt the butter: Melt the butter and golden syrup.
- Stir the boiling water and baking soda: Mix those two together and then add to the melty butter and golden syrup.
- Add to the dry ingredients: Pour that good stuff into the dry ingredients and combine until no dry patches remain.
- Spoon into the baking tin: Spoon the biscuit mixture into your baking tin and smooth out.
- Bake: Bake the biscuit bars until well and trully golden, remove and allow to cool.
- Now onto the topping: Melt the chocolate until smooth and stir in the cornflakes.
- Spread: Slowly spread the thin crunchy topping over the bars and top with a little salt.
- Refrigerate to set: Place in the fridge to set the chocolate.
- Cut and serve: Remove and cut into bars, dig in!
Tips for the best Anzac Biscuit Bars with Cornflake Crunch
Get these truly golden brown: These go golden brown pretty swiftly, like at the 15 minute mark, but you want a real crust to form otherwise these will be crumbly so ensure you can press slightly into the bars, but that it feels firm to the touch.
More chewy biscuits you'll enjoy
Chocolate Chip Coconut Cookies
Coffee Sandwich Cookies with Chocolate Filling
How to make:
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 30 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.
Anzac Biscuit Bars with Cornflake Crunch
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Makes 20 bars 1x
- Category: Bars and Slices
Description
These anzac biscuit bars are like a fancy Oceania version of flapjacks, but this time they are topped with a cornflake crunch that makes this one a standout dish
Ingredients
Anzac Base
160 grams / 1 cup flour
106 grams / ⅔ cup superfine/caster sugar
100 grams / 1 cup desiccated coconut
90 grams / 1 cup rolled oats
140 grams / 4.9 ounces butter, cubed
33 grams / 1 ½ tablespoons golden syrup
60 milliliters / ¼ cup boiling water
5 grams / 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)
5 grams / 1 teaspoon coconut oil
24 grams / 1 cup cornflakes
Sea salt to finish
Instructions
- 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.
- Pour the entire mixture into your tin, spreading evenly.
- Bake for approximately 30 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 1 hour.
- Allow to come to room temperature before removing, slicing and serving.
- Try to only eat one of these.
Notes
Recipe by Roamingtaste
Nutrition
- Calories: 186 calories per serve
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