Caramel Cornflake Cookie Sandwiches Recipe
Imagine the magic of crisp, buttery cornflakes enveloped in golden caramel, sandwiched around a cloud of whipped milk chocolate ganache. These Caramel Cornflake Cookie Sandwiches are a playful twist on childhood favorites, delivering the perfect mix of crunch, gooeyness, and chocolatey delight in every bite. Whether you’re baking for a special celebration or simply satisfying a nostalgic craving, this recipe transforms humble pantry staples into an irresistibly moreish treat that’s guaranteed to spark joy at your table.
Ingredients You’ll Need
The beauty of Caramel Cornflake Cookie Sandwiches is in their simplicity—an easy lineup of classic ingredients that work harmoniously to create layers of flavor and texture. Each component has a purpose, from the deep richness of chocolate ganache to the salty-sweet pop of homemade caramel, bound with crunchy cornflakes. Gather these essentials and you’re halfway to cookie bliss.
- Milk chocolate (200 g, around 35%): Go for good quality chocolate with a mild cocoa flavor for a ganache that’s creamy but not overpowering.
- Double cream (100 ml for ganache, 200 ml for caramel): This brings lush richness to both the ganache filling and the sticky caramel, so don’t skimp!
- Caster sugar (300 g): Fine and quick to melt, this is the backbone of your chewy homemade caramel.
- Unsalted butter (100 g): Adds a luxurious, velvety texture and balances the sweetness of the caramel.
- Table salt (1/2 tsp): Essential for making that caramel flavor sing—don’t omit it.
- Vanilla extract (1 tsp): A dash of vanilla brings warmth and depth to your caramel layer.
- Cornflakes (125 g): The star ingredient, lending every bite its signature crunch and toasty undertones.
How to Make Caramel Cornflake Cookie Sandwiches
Step 1: Prepare the Whipped Chocolate Ganache
Start by finely chopping your milk chocolate and placing it in a heatproof bowl. Heat up 100 ml of double cream in a small saucepan until it’s just bubbling at the edges. Pour the hot cream over your chocolate and let it sit for two magical minutes, then gently stir until you’re left with a glossy, smooth emulsion. Lay clingfilm directly onto the surface to stop any pesky skin from forming, and set aside to thicken until it reaches a buttercream-like consistency—solid but scoopable. This can take around an hour, but patience is rewarded with the silkiest ganache for your Caramel Cornflake Cookie Sandwiches!
Step 2: Make the Gooey Caramel
While your ganache is cooling, get your caramel game on! Line a large baking tray with baking paper. Place 300 g of caster sugar into a large, heavy-bottomed saucepan and heat over medium-high. Stir gently now and then, watching as the sugar melts and turns a beautiful golden-amber color. Once it’s just right, slide the pan off the heat and carefully (it’ll bubble up!) stir in 200 ml double cream, 100 g unsalted butter, 1/2 tsp salt, and a teaspoon of vanilla extract. Return to the heat and stir as it thickens; when it reaches 118°C on a food thermometer (about 10 minutes), you’re ready for the next step.
Step 3: Stir in the Cornflakes and Shape the Cookies
Working quickly, stir in all your crunchy cornflakes, making sure each one gets a glossy coat of caramel. To shape, use a 7 cm round cookie cutter: place it on your lined tray and heap in a generous scoop of the warm mixture, pressing down gently so the cookies hold together. Repeat with the rest, aiming for 14 cookies in total. Slide the tray into the fridge for about 20 minutes; this magic chill helps your cookies set perfectly, ready for sandwiching.
Step 4: Whip Up the Ganache and Assemble
When your ganache has thickened to the ideal consistency, use an electric hand-whisk to beat it for a couple of minutes until it’s light and fluffy. Now for the fun part: pipe (or just generously spoon!) the whipped ganache onto half of your caramel cornflake cookies, then top with the remaining cookies to create 7 irresistible Caramel Cornflake Cookie Sandwiches. Cue applause—and try not to eat them all at once!
How to Serve Caramel Cornflake Cookie Sandwiches
Garnishes
Dress up your Caramel Cornflake Cookie Sandwiches for the occasion! A drizzle of melted chocolate or a sprinkle of flaky sea salt on top elevates the flavors, while a dusting of powdered sugar gives them a nostalgic, bakery-style finish. You can also roll the exposed ganache edges in crushed cornflakes for extra crunch and an eye-catching touch.
Side Dishes
These decadent sandwiches are showstoppers on their own, but pairing them with cold milk, hot chocolate, or even a scoop of vanilla ice cream creates an experience that’s pure comfort. For an elegant dessert, serve alongside fresh berries or mixed fruit, which add a welcome burst of lightness and color to your plate.
Creative Ways to Present
For parties or gifting, wrap each Caramel Cornflake Cookie Sandwich in colorful wax paper and tie with twine, or arrange them on a platter atop a mound of extra cornflakes for a whimsical display. Want to wow guests? Stack the sandwiches in a tower and drizzle with warm caramel at the table for a jaw-dropping centerpiece!
Make Ahead and Storage
Storing Leftovers
Leftover Caramel Cornflake Cookie Sandwiches will keep beautifully in an airtight container at room temperature for up to three days. If your kitchen is particularly warm, pop them in the fridge to preserve the ganache’s texture and prevent the caramel from becoming too sticky.
Freezing
These cookie sandwiches actually freeze surprisingly well! Arrange them in a single layer in a freezer-safe container or bag, using parchment paper between each one to prevent sticking. They’ll hold up for about two months—just let them thaw at room temperature before enjoying.
Reheating
While these treats are delightful enjoyed cool or at room temperature, you can very gently warm them (briefly!) in the microwave—just a few seconds will soften the caramel and intensify those cozy flavors. Be careful not to overheat, or the ganache may lose its lightness.
FAQs
What type of cornflakes work best for Caramel Cornflake Cookie Sandwiches?
Classic, plain cornflakes are perfect for this recipe—they offer just the right crunch without adding extra sweetness or artificial flavors. Avoid frosted or honey-coated varieties, which might make the caramel too sweet or sticky.
Can I prepare the ganache filling in advance?
Absolutely! You can make the whipped ganache a day ahead and store it covered in the fridge. When ready to assemble, simply let it sit at room temperature until it’s soft enough to pipe or spread easily.
How do I know when my caramel is ready to mix with cornflakes?
Your caramel is ready once it reaches 118°C on a food thermometer—this ensures it’s set enough to hold the cookies together but still chewy and chewy. If you don’t have a thermometer, look for a delicious golden color and slightly thickened texture.
Can I substitute the milk chocolate for dark or white chocolate?
Yes! While milk chocolate is classic for Caramel Cornflake Cookie Sandwiches, dark chocolate brings a slightly bittersweet edge, while white chocolate makes the filling extra creamy and sweet. Adjust the sugar slightly if using sweeter chocolate.
How should I pack these for lunchboxes or gifts?
To keep your Caramel Cornflake Cookie Sandwiches intact, wrap each one snugly in wax or parchment paper, and pack them in a sturdy container. For gifting, add a cute label or ribbon for an extra-special touch!
Final Thoughts
There’s something uniquely delightful about Caramel Cornflake Cookie Sandwiches—the play of crunchy, chewy, creamy textures and sweet-salty flavors makes them a standout treat. From kitchen newcomers to seasoned bakers, anyone can whip up this joyful recipe and share a little homemade happiness. Give them a try, and let these sandwich cookies become your new favorite bite-sized indulgence!
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Caramel Cornflake Cookie Sandwiches Recipe
- Total Time: 1 hour
- Yield: 7 cookie sandwiches 1x
- Diet: Vegetarian
Description
These Caramel Cornflake Cookie Sandwiches are a delightful treat that combines the rich flavors of chocolate, caramel, and crunchy cornflakes in a decadent dessert.
Ingredients
For the whipped ganache:
- 200 g milk chocolate (around 35%)
- 100 ml double cream
For the caramel:
- 300 g caster sugar
- 200 ml double cream
- 100 g unsalted butter
- 1/2 tsp table salt
- 1 tsp vanilla extract
- 125 g cornflakes
Instructions
- For the whipped ganache: Very finely chop the chocolate, place in a heatproof bowl, and set aside. Heat the cream in a small saucepan until just bubbling. Pour over the chocolate, let sit for 2 minutes, then stir until smooth. Cover with clingfilm and let cool until buttercream consistency.
- For the caramel: Line a baking tray with paper. Cook sugar in a saucepan until golden-amber. Remove from heat, stir in cream, butter, salt, and vanilla. Cook to 118C. Add cornflakes, shape with a cookie cutter, and chill for 20 minutes.
- Assembly: Whisk the ganache until fluffy. Pipe or spread onto half of the cookies and sandwich together.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie sandwich
- Calories: 380
- Sugar: 25g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Caramel Cornflake Cookie Sandwiches, Dessert, Chocolate, Caramel, Cornflakes
