Crispy caramel and cornflake squares: a sweet and crunchy delight

These Crispy Caramel Cornflake Squares offer a delicious combination of crunchy cornflakes coated in smooth caramel, layered on a buttery baked base. The combination of textures and the richness of the caramel make these squares a perfect treat for those who like a little crunch from their sweetness.

Why you'll love it:

The squares provide a satisfying crunch from the cornflakes, balanced with the creamy, rich flavor of homemade toffee. The base adds a tender contrast, making each bite a multitextural experience. They are ideal for those who appreciate a homemade dessert that is both easy to make and irresistibly tasty.

Perfect occasion:

These squares are perfect for gatherings, potlucks, or as a special treat during the holidays. They are also excellent as homemade gifts, carefully packaged in a decorative box or box.

Decorating Tips:

Once cooled and cut, drizzle extra caramel or even melted chocolate on top for a more decadent finish. A light pinch of sea salt can also enhance the caramel flavor, adding an elegant touch to these delicious squares.

For the base:

• 280 grams of flour
• 100 grams of powdered sugar
• 1/2 teaspoon baking powder
• 200 grams of soft butter, cut into cubes
• 1/4 cup heavy cream

For the caramel caramel:

• 300 grams of sugar
• 1 cup heavy cream, warmed
• 100 grams of butter
• 1 teaspoon of vanilla paste
• 1/4 teaspoon of salt

Additional:

• 300 grams of unsweetened cornflakes

Reformulated recipe:

1. Prepare the base:
   • Preheat the oven to 180 degrees Celsius (356 degrees Fahrenheit). Line a 30x30cm baking tray with baking paper.
   • In the bowl of a mixer, combine the flour, powdered sugar, baking powder and cubed butter. Mix until the mixture resembles crumbs. Add the heavy cream and mix until a dough forms.
   • Press the dough evenly into the prepared tray. Prick it with a fork and bake for 25 to 30 minutes until golden brown. Let it cool.

2. Prepare the caramel caramel:
   • In a skillet, distribute the sugar evenly and heat until completely 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 the butter, salt and vanilla. Strain the hot caramel over these ingredients and stir until the caramel is smooth and the butter is melted.
   • Add the cornflakes to the caramel mixture, stirring until well coated.
3. Assemble and refrigerate:
   • Spread the caramel-coated cornflakes on 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.

Appreciate!