These Crispy Cornflake Caramel Toffee Squares offer a delightful combination of crunchy cornflakes coated in smooth caramel toffee, layered over a buttery baked base. The combination of textures and the richness of caramel make these squares a perfect treat for those who love a bit of crunch with their sweetness.
Why You’ll Love This:
The squares provide a satisfying crunch from the cornflakes, balanced with the creamy, rich flavor of homemade caramel toffee. The base adds a tender contrast, making each bite a multi-textural experience. These are ideal for those who enjoy a homemade dessert that is both easy to make and irresistibly tasty.
Perfect Occasion:
These squares are great for gatherings, potlucks, or as a special treat during the holidays. They’re also excellent as a homemade gift, neatly packed in a decorative box or tin.
Decoration Tips:
Once chilled and cut, drizzle additional caramel or even melted chocolate over the top for a more decadent finish. A light sprinkle of sea salt can also enhance the caramel flavor, adding an elegant touch to these delightful squares.
For the Base:
- 280 grams of flour
- 100 grams of powdered sugar
- 1/2 teaspoon of baking powder
- 200 grams of soft butter, cubed
- 1/4 cup of heavy cream
For the Caramel Toffee:
- 300 grams of sugar
- 1 cup of heavy cream, warmed
- 100 grams of butter
- 1 teaspoon of vanilla paste
- 1/4 teaspoon of salt
Additional:
- 300 grams of unsweetened cornflakes
- Prepare the Base:
- Preheat the oven to 180 degrees Celsius (356 degrees Fahrenheit). Line a 30×30 cm baking tray with parchment paper.
- In a mixer bowl, combine flour, powdered sugar, baking powder, and cubed butter. Process until the mixture resembles crumbs. Add heavy cream and process until a dough forms.
- Press the dough evenly into the prepared tray. Prick it with a fork and bake for 25-30 minutes until golden. Let it cool.
- Make the Caramel Toffee:
- In a skillet, evenly distribute the sugar and heat until fully melted and golden, stirring occasionally.
- Carefully pour the warmed heavy cream over the caramel, reduce the heat, and simmer until thickened.
- In a large bowl, combine butter, salt, and vanilla. Strain the hot caramel over these ingredients and stir until smooth and the butter is melted.
- Add the cornflakes to the caramel mixture, stirring until well coated.
- Assemble and Chill:
- Spread the caramel-coated cornflakes over the cooled base, pressing firmly.
- Freeze for about an hour to set. Then, cut into small squares or bars.
- Store in the refrigerator in an airtight container.
Enjoy!
