Delicious Aussie Crunch, also known as Chocolate Coconut Slice, is a popular no-bake treat that’s packed with crunch, chocolate, and coconut goodness. This easy-to-make slice is the perfect balance of sweet and savory, featuring crispy rice cereal, toasted coconut, and a rich chocolate topping. It’s an ideal dessert for any occasion, and it’s so simple to whip up that even beginners in the kitchen can make it with ease!

Why You’ll Love This Recipe

Aussie Crunch is one of those classic treats that’s always a crowd-pleaser. With its crispy, crunchy texture from the rice cereal, combined with the nutty, tropical flavor of coconut, and topped with a smooth chocolate layer, it’s impossible to resist. Best of all, there’s no baking required, so you can have these indulgent bars ready in no time. They’re perfect for parties, potlucks, or when you need something sweet and satisfying.

Ingredients

For the slice:

• 3 cups Rice Bubbles (Rice Krispies or puffed rice cereal)

• 1 cup shredded coconut (unsweetened or sweetened, depending on your preference)

• 1 cup desiccated coconut

• 1/2 cup unsalted butter

• 1/2 cup golden syrup (or light corn syrup as a substitute)

• 1/2 cup brown sugar

For the chocolate topping:

• 200g (about 7 oz) milk chocolate (or dark chocolate, if preferred)

• 1 tablespoon vegetable oil or coconut oil (for extra smoothness)

Directions

Make the Slice:

1. Prepare the pan: Line a 9×9-inch (23×23 cm) baking pan with parchment paper or lightly grease it for easy removal.

2. Toast the coconut: In a large frying pan, toast the shredded coconut over medium heat for 3-5 minutes until golden brown, stirring occasionally. Be careful not to burn it. Set aside to cool.

3. Combine the dry ingredients: In a large mixing bowl, combine the Rice Bubbles, toasted shredded coconut, and desiccated coconut. Stir well to mix everything together.

4. Melt the wet ingredients: In a medium saucepan, add the butter, golden syrup, and brown sugar. Heat over medium heat, stirring constantly until the butter is melted and the sugar has dissolved, creating a smooth syrup. Bring the mixture to a gentle boil for about 2 minutes, then remove from heat.

5. Mix everything together: Pour the melted syrup mixture over the dry ingredients in the bowl. Stir well to coat the Rice Bubbles and coconut mixture evenly. The mixture should be sticky but easy to press into the pan.

Assemble the Slice:

1. Press the mixture into the pan: Transfer the mixture to the prepared baking pan. Use the back of a spoon or your hands to press it down firmly and evenly into the pan. Make sure it’s compact, so the slice holds together once set.

2. Chill the slice: Place the pan in the refrigerator and let the slice set for about 30 minutes to 1 hour, or until firm.

Prepare the Chocolate Topping:

1. Melt the chocolate: In a heatproof bowl, break the chocolate into pieces. Melt it using a microwave in 20-second intervals, stirring in between, or melt it over a double boiler until smooth.

2. Add the oil: Stir in the vegetable or coconut oil to the melted chocolate to make it extra smooth and shiny.

3. Spread the chocolate: Once the slice has set, pour the melted chocolate over the top. Use a spatula to spread it evenly over the surface.

Final Chill and Serve:

1. Set the chocolate: Return the pan to the fridge and chill for another 30 minutes or until the chocolate is firm and set.

2. Slice and enjoy: Once the chocolate is fully set, remove the slice from the fridge and carefully lift it out of the pan using the parchment paper. Slice into squares or bars and serve!

Servings and Timing

This recipe makes about 16-20 bars, depending on how large or small you cut them. Prep time is around 15-20 minutes, with chilling time of about 1 hour, so they’re ready in about 1 hour and 30 minutes total.

Variations

I like to:

• Add chopped dried fruit, such as apricots or cranberries, to the mixture for extra flavor and texture.

• Use dark chocolate for a richer, less sweet topping.

• Add a pinch of sea salt on top of the chocolate for a sweet and salty twist.

• For extra crunch, try adding some chopped nuts, like almonds or cashews, to the mixture before pressing it into the pan.

Storage/Reheating

These Aussie Crunch bars store well in an airtight container at room temperature for up to 5 days. If you want to keep them for longer, you can refrigerate them for up to 1 week or freeze them for up to 2 months. Just ensure they’re in a tightly sealed container. No reheating is necessary—just enjoy them straight from the fridge or at room temperature!

FAQs

Can I make these gluten-free?

Yes, you can! Just be sure to use gluten-free rice cereal (like gluten-free Rice Krispies) to make the slice completely gluten-free.

Can I use something other than golden syrup?

Yes, you can substitute light corn syrup or honey for the golden syrup, but keep in mind it might slightly alter the flavor.

Can I make these bars without coconut?

Yes, if you’re not a fan of coconut, you can leave it out and replace it with extra rice cereal or chopped nuts for a different texture.

Conclusion

Delicious Aussie Crunch – Chocolate Coconut Slice is a simple yet indulgent treat that combines crispy rice cereal, toasted coconut, and a smooth chocolate topping. It’s a no-bake dessert that’s easy to prepare, full of flavor, and perfect for any occasion. Whether you’re serving it at a party or enjoying it as a sweet snack, these bars are sure to be a favorite!