Aussie Crunch


This is originally Dolly Bake’s recipe. She uses stork margarine whereas we prefer butter. We also prefer more cocoa powder.


  • 400g butter
  • 280 g caster sugar
  • 170g desiccated coconut
  • 150g crushed cornflakes
  • 3 heaped tbsps Cocoa (may need more)
  • 280g self raising flour
  • 500g Cadburys milk chocolate


  1. Recite Bismillah .
  2. Line a 11″ square tin with grease proof paper.
  3. Preheat oven to 170c
  4. Mix all dry ingredients in a large bowl.
  5. Melt the butter in a saucepan over the heat.
  6. Add melted butter to dry ingredients & combine well.
  7. Spread and flatten in tin.
  8. Bake at 170c for 25 mins.
  9. Allow to cool.
  10. Melt chocolate & pour over the biscuit.
  11. Allow to cool in fridge for 30 mins only.
  12. Remove from fridge. Allow to stand for 10 mins, then cut into slices. Enjoy 🙂

9 thoughts on “Aussie Crunch

  1. Salam, i was wondering you know when you take it out of the oven, is it meant to be hard or soft? Jzk for all your recipes 😊


  2. Salam made you’re Aussie crunch so delicious. Easy to follow as well. Whilst I was cutting in squares chocolate kept coming off I did leave in fridge for a while as well.


  3. Salaam Sister, I made your Aussie crunch I followed your recipe everything was right but when i got it out of the fridge and when I sliced it was perfect but it was just a little too soft. Why is that? The butter I used was stork tub butter it is because of that? Or did I not leave it in the oven long enough?


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