These caramel cornflake clusters are crunchy, sweet, and so easy to make! With only a handful of ingredients and a little time to spare, these addicting treats are a breeze to make!
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When you don’t have a lot of time but want a sweet treat, you need to make these caramel cornflake cookies! They’re a great addition to your holiday cookie trays, or even just for when you can’t shake a sweet tooth craving!
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Ingredients you’ll need:
- Butter
- Brown sugar
- Egg
- Vanilla extract
- Cornflakes
- Sweetened shredded coconut
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Most cornflake cookies call for peanut butter, but these caramel cornflake clusters are even safe for people with nut allergies! Sometimes they’re called cornflake candy, sometimes they’re called cornflake chews… whatever you call them, they’re sweet, crunchy and hard to resist!
How to make easy cornflake clusters:
- Preheat your oven to 350 degrees F and line two baking sheets with parchment paper.
- Combine butter and brown sugar in a medium saucepan. Melt over medium heat until smooth. Set this aside for 5 minutes to cool slightly.
- Crack in an egg, add the vanilla and mix one more time! Set that aside, and in a large bowl, combine cornflakes with shredded coconut.
- Pour the caramel mixture into the cornflakes and coconut, then mix to combine. Scoop the cornflake mixture into mounds on baking sheets and bake for 10-12 minutes. They’ll be golden and crisp on the outside!
![](https://dangthatssweet.com/wp-content/uploads/2023/11/IMG_5548-597x1024.jpg)
If you like caramel, you’re sure to fall in love with these caramel cornflake clusters. The addition of coconut in these is a fun twist on the classic version and adds a nice chewy texture.
My top tips for the best caramel cornflake clusters:
- Don’t cook the butter and brown sugar for too long. You’re just looking to melt them together, not cook the sugar.
- Let the melted butter and brown sugar mixture cool for 5 minutes before adding in the egg and vanilla. This will ensure you don’t scramble your egg in the hot butter mixture!
- I highly recommend using a triggered cookie scoop to portion out the cornflake mixture on baking sheets. The mixture is too loose and sticky to handle with your hands.
- Once the clusters are done baking, let them cool fully on the baking sheets to prevent them from falling apart.
![](https://dangthatssweet.com/wp-content/uploads/2023/11/IMG_5551-801x1024.jpg)
I don’t know about you, but soggy cornflakes drowning in a bowl of milk doesn’t sound nearly as delicious as these caramel cornflake clusters! They’re one of the only ways I like to enjoy my cornflakes!
FAQ:
You’re just looking to melt the two together, not cook the sugar! This should take 2-3 minutes over medium heat.
I recommend using sweetened coconut but unsweetened works as well… I’d just add ¼ cup more sugar to the caramel mixture to get the correct sweetness.
If you don’t like the flavor of coconut, you can add substitute with more cornflakes or even some crushed nuts!
Frosted flakes and cornflakes are two very different things! Only use cornflakes for this recipe. Frosted flakes will make these clusters way too sweet!
![](https://dangthatssweet.com/wp-content/uploads/2023/11/IMG_5559-596x1024.jpg)
If you’re looking for more easy baking recipes, try these out!
- https://dangthatssweet.com/no-bake-oreo-pie/
- https://dangthatssweet.com/almond-joy-cookies/
- https://dangthatssweet.com/rolo-cookie-cups/
- https://dangthatssweet.com/ultimate-brownie-cake/
Caramel Cornflake Clusters
Ingredients
- 1/2 cup butter
- 3/4 cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 3 cups cornflakes
- 1 cup sweetened coconut
Instructions
- Preheat your oven to 350 degrees F and line two baking sheets with parchment paper.
- Combine butter and brown sugar in a medium saucepan. Melt over medium heat until smooth. Set this aside for 5 minutes to cool slightly.
- Crack in an egg, add the vanilla and mix one more time! Set that aside, and in a large bowl, combine cornflakes with shredded coconut.
- Pour the caramel mixture into the cornflakes and coconut, then mix to combine. Scoop the cornflake mixture into mounds on baking sheets and bake for 10-12 minutes. They’ll be golden and crisp on the outside!
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