Cornflake Chocolate Fudge Bars (Printable)
Chewy chocolate fudge with crispy cornflakes for an easy, no-bake party bar that sets in the fridge.
# What You'll Need:
→ Base
01 - 3 cups cornflakes
02 - 1 cup semisweet chocolate chips
03 - 1/2 cup unsalted butter
04 - 1/2 cup sweetened condensed milk
05 - 1/4 cup granulated sugar
06 - 1/2 teaspoon vanilla extract
07 - Pinch of salt
→ Fudge Topping
08 - 1 cup semisweet chocolate chips
09 - 1/4 cup heavy cream
10 - 2 tablespoons unsalted butter
# How-To Steps:
01 - Line an 8x8-inch baking pan with parchment paper, leaving enough overhang on the sides to lift the bars out easily after setting.
02 - In a large saucepan, melt 1/2 cup unsalted butter over low heat. Add the sweetened condensed milk and granulated sugar, stirring constantly until the sugar fully dissolves and the mixture is smooth.
03 - Remove the saucepan from heat. Stir in 1 cup semisweet chocolate chips, vanilla extract, and a pinch of salt. Continue stirring until the chocolate is completely melted and the mixture is glossy and uniform.
04 - Gently fold the cornflakes into the chocolate mixture using a spatula, taking care not to crush them. Ensure every flake is evenly coated.
05 - Transfer the coated cornflake mixture into the prepared baking pan. Press firmly and evenly using the back of a spatula or your hands to create a compact, level base layer.
06 - Combine the remaining 1 cup semisweet chocolate chips, heavy cream, and 2 tablespoons unsalted butter in a microwave-safe bowl. Microwave in 20-second intervals, stirring thoroughly between each burst, until the mixture is completely melted, glossy, and smooth.
07 - Pour the fudge topping over the cornflake base, spreading it into an even layer with a spatula. Ensure full coverage to the edges of the pan.
08 - Refrigerate the pan for at least 1 hour, or until the fudge topping is firm and set to the touch.
09 - Lift the slab out of the pan using the parchment overhang. Place on a cutting board and slice into 16 even bars. Serve chilled or at room temperature.
# Expert Advice:
01 -
- No oven required, which means you can make these in a borrowed kitchen or a cramped apartment without breaking a sweat.
- The contrast of shattering crisp cereal against silky fudge topping is the kind of texture trick that makes people think you spent hours.
02 -
- Standard cornflakes often contain barley malt which means they are not gluten free so check the label if that matters to you or anyone you are feeding.
- If the fudge topping seizes and turns grainy you added heat too fast so start over with fresh chocolate and go slower with shorter microwave bursts.
03 -
- Do not press the cornflakes so hard that you crush them into dust because you want distinct crispy pockets throughout the bar.
- A light sprinkle of flaky sea salt on top of the wet fudge layer before chilling takes these from great to absolutely addictive.