These Cornflake Chews take me straight back to childhood — pure nostalgia. I have been making them since I was little, and they remain a favourite treat that everyone seems to fall for.
I usually save most of my Christmas baking for the last minute to keep temptation at bay and ensure everything is fresh. These no-bake Cornflake Chews are one of those recipes I learned as a child; I never did learn where my mom first found it, but it has stayed in our rotation ever since.
These are definitely a “sometimes” treat — and that’s true for the other cookie recipes I’m sharing this week too — but we pick favourites, enjoy them without guilt, and move on.
Straight from the 1980s, Cornflake Chews were the top request in my household growing up. They’re incredibly easy to prepare, freeze well, and are a great kid-friendly recipe since no oven is required.
Tip: when spooning the mixture onto parchment or wax paper, wet your hands slightly and press the mixture together with a light touch — this helps the chews hold their shape and prevents sticking.
Here are a couple of other easy cookie ideas to try this season: Grandma’s Gingersnap Cookies and Old-Fashioned Coconut Oatmeal Cookies make reliable additions to any cookie platter.
Cornflake Chews
Cornflake Chews
Sweet, chewy and crunchy — these Cornflake Chews are a family favourite. Be warned: they’re highly addictive!
Ingredients
-
5
bars
Mackintosh Toffee
(45g bars) -
3
tablespoons
heavy cream -
2 1/2
cups
cornflakes -
1/2
cup
sliced almonds
(lightly toasted) -
1/2
cup
large flake (ribbon) coconut
(lightly toasted)
Instructions
-
In a large, heavy pot over low heat, melt the toffee bars with the heavy cream, stirring occasionally until smooth. Meanwhile, in a separate frying pan, toast the sliced almonds and coconut over medium heat until lightly golden, about 1–2 minutes. Remove from heat when toasted.
-
Stir the toasted almonds, toasted coconut and cornflakes into the melted toffee until everything is evenly coated and combined.
-
Drop heaping tablespoons of the mixture onto parchment or wax paper. With slightly wet fingers, press each mound lightly so it holds together — wetting your hands keeps the toffee from sticking. Allow the chews to cool completely before serving.
Store in an airtight container at room temperature for up to a week, or freeze for up to a month.
If you try these Cornflake Chews, please tell us how they turned out in the comments below!