Cornflake Chocolate Fudge Bars (Print Version)

No-bake chocolate fudge bars with crunchy cornflakes, chilled until set for easy serving at parties or snacks.

# What You'll Need:

→ Chocolate Cornflake 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 Make It:

01 - Line an 8x8-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
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. Add 1 cup semisweet chocolate chips, vanilla extract, and a pinch of salt. Stir 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, coating every flake evenly without crushing them to preserve the crunchy texture.
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 1 cup semisweet chocolate chips, 1/4 cup 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 fully melted and silky smooth.
07 - Pour the fudge topping over the cornflake base, spreading it into an even layer with a spatula. Ensure complete coverage from edge to edge.
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 slice into 16 even bars using a sharp knife. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • No oven required, which means you can make these even in the dead of summer without heating up your whole kitchen.
  • The contrast between glossy fudge and crunchy cornflakes is the kind of texture combo that makes people close their eyes when they take a bite.
  • They look fancier than they have any right to, considering you barely need five minutes of active work.
02 -
  • Press the cornflake mixture firmly but gently, because pressing too hard crushes the flakes and you lose that signature crunch entirely.
  • Let the bars chill the full hour before cutting, since warm fudge smeared across the counter is a mess I have cleaned up more times than I care to admit.
  • If you want clean slices, run your knife under hot water, dry it, and cut while the blade is still warm.
03 -
  • Use a lightly dampened hand to press the cornflake mixture into the pan so the chocolate does not stick to your palms and pull the mixture apart.
  • Slightly under microwaving the topping is better than overdoing it, because residual heat will finish melting everything as you stir.

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