Cornflake Chocolate Fudge Bars (Printable)

No-bake chocolate fudge bars with crunchy cornflakes and a glossy ganache topping, quick to chill and share.

# 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

# Directions:

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 well combined.
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 into an even layer using the back of a spatula or your hands.
06 - In a microwave-safe bowl, combine 1 cup semisweet chocolate chips, 1/4 cup heavy cream, and 2 tablespoons unsalted butter. Microwave in 20-second increments, stirring thoroughly between each interval, 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 the entire surface is covered.
08 - Refrigerate the pan for at least 1 hour, or until the fudge topping is firm to the touch and fully set.
09 - Lift the slab out of the pan using the parchment overhang. Place on a cutting board and cut into 16 even bars. Serve chilled or at room temperature.

# Expert Tips:

01 -
  • No oven required, which means you can make these even when your kitchen feels like a sauna in July.
  • The contrast between silky fudge and crackling cornflakes is the kind of texture combination that makes people close their eyes when they take a bite.
  • Sixteen bars disappear faster than you would believe possible at any gathering.
02 -
  • If the cornflakes sit too long in the warm chocolate before pressing into the pan they soften and you lose the signature crunch, so work quickly once they are folded in.
  • Chilling for less than an hour results in bars that fall apart when you cut them, and patience here genuinely pays off in clean, beautiful squares.
03 -
  • Crush a handful of the cornflakes slightly before adding them so you get a mix of larger flakes and smaller bits, which makes the texture more interesting in every bite.
  • The parchment overhang is not optional because trying to dig these bars out of a pan with a spatula is a one way ticket to crumbly frustration.

Go Back