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 or till the sides have started to come away from the edge of the tin.
  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,
  13. Remove from tin by turning it upside down & tapping on the tin. Turn back over & cut into slices. Enjoy 🙂

10 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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