Cornflake Tart Blondies. A nostalgic school cornflake tart with a twist! Fudgy white chocolate blondie base, topped with strawberry jam & crunchy golden cornflake layer.
Cornflake Tart Blondies
If you grew up in the UK, you’ll remember the classic school dinner cornflake tart. Buttery pastry, sticky strawberry jam, and a crunchy golden cornflake topping. I’ve taken that nostalgic dessert and given it a fun, upgrade so, here are my Cornflake Tart Blondies!
Instead of a pastry crust, this recipe uses a fudgy white chocolate blondie base, which adds a rich, buttery sweetness. It’s layered with fruity strawberry jam and finished with a sticky, crunchy cornflake topping for the ultimate dessert.
These Cornflake Tart Blondies are the perfect mix of chewy, gooey, and crunchy. Both kids and adults alike will love this twist on the Nostalgic school cornflake tart.
Why You’ll Love These Cornflake Tart Blondies
- Nostalgic meets modern– A childhood classic re-imagined as a blondie traybake.
- Incredible texture– Chewy blondie base, fruity jam, and crunchy cornflake topping.
- Easy to make– No pastry needed, No mixer needed, just a Spatula, bowl and square tin required!
- Perfect for sharing– Slice into squares for parties, picnics, or lunchboxes.
- Versatile– If you aren’t fancying strawberry jam you can Swap strawberry jam for raspberry or apricot for a twist!
Ingredients
- White chocolate– I use melted white chocolate in the base of this recipe. i just use a supermarket own chocolate, the cheapest i can find really!
- Butter– I suggest using Unsalted Butter for blondies but you can use baking spread if you’d like.
- Caster sugar– I use just caster sugar for my blondies For sweetness and added chewiness. You can use light brown sugar if you’d like to add some caramel flavours depending on what add ins you use!
- Eggs– I use two eggs for structure and another egg yolk for richness. You can save the egg white for another bake!
- Golden Syrup– I love adding golden syrup into my blondies, it adds sweetness and makes the texture even better trust me on this one!
- Plain flour & Cornflour– I use plain flour and cornflour in this recipe. Cornflour helps achieve a fudgy, chewy texture. If you don’t have cornflour/cornstarch then you can just use plain flour! Don’t worry the blondies will still be amazing!
- Jam- For this recipe I stuck with the classic cornflake tart jam and used strawberry jam! I swirled this into the blondie before baking as well as adding A thin layer on top.
- Cornflake Topping- Cornflakes, the signature crunchy topping. Golden syrup binds the cornflakes and adds a sweet, glossy finish.
Tips & Tricks
- Store in an airtight container for up to 3 days or freeze for longer freshness.
- Don’t overbake! Slightly underbaked blondies will set as they cool and stay fudgy.
- I mix my blondies just until the ingredients are combined. Some recipes say to whip up your eggs or butter until light and fluffy but this isn’t Necessary for these blondies!
- Let the blondie set fully in the fridge before adding your cornflake layer. This ensures that the blondie base is firm enough to withstand adding the cornflake layer.
- Let them cool fully before slicing for clean edges.
- Make sure to use the right sized baking tin. I use a 9×9″ square tin for these blondies. This is the tin I use.
- Serve this blondie with warm custard for the classic cornflake tart flavours!
- If you’d like more in depth tips and tricks to get the best fudgy blondies, check out this blog post.
Frequently Asked Questions
Can I freeze these cornflake tart blondies?
Yes. wrap them individually in cling film and store in an airtight container in the freezer for up to 3 months.
How should I serve these blondies?
You can eat it on its own or pair with custard!
Can I use chocolate chips instead?
You can, but for the best melt and texture, white chocolate bars are better in the blondie mixture!
How do I know if my blondies are baked?
This is one of the hardest things when it comes to baking blondies, knowing when to take them out at the right time. Using a skewer won’t help as blondies will still be gooey, similar to a brownie when they’re removed from the oven! They should have a slight wobble in the middle when you remove them from the oven, They will also set more as they cool down, wait until they are cool and put them in the fridge for 3-4 hours to ensure you get the BEST blondie texture. (Put it in the fridge still in the tin).
What is the difference between blondies and brownies?
Blondies are made with white chocolate instead of cocoa and dark chocolate. They have a rich, buttery, and sweet vanilla flavour compared to the fudgy, chocolatey taste of brownies.
Why did my blondies come out cakey instead of fudgy?
Cakey blondies may result from over-mixing or over-baking. Be sure to mix just until combined and bake until just set in the centre. Also make sure you’re using plain flour instead of self raising flour!
Can I use homemade jam?
Absolutely! Homemade jam adds an even fruitier flavour to this retro bake.
Storage And Freezing
These blondies last at room temp, or in the fridge for up to 3-4 days or you can freeze them for 2+ months. Wrap individual bars in baking paper and place in a ziplock freezer bag.
Recommended Equipment
- Stand mixer Use code BITEOFBAKES for 20% off.
- Electric hand whisk
- Mixing Bowl Mine is pink of course!
- Scales
- Baking Tin (Square 9×9″).
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These Cornflake Tart Blondies are a perfect combo of nostalgic school dessert and a fudgy blondie. With their chewy white chocolate base, fruity jam layer, and crunchy cornflake topping, they’re the ultimate treat for bake sales, lunchboxes, or weekend baking.
This easy blondie recipe is proof that you can take a classic and give it a fresh new twist while keeping all the nostalgic flavours you love!
If you love retro baking recipes, easy baking recipes and traybake desserts, Don’t forget to pin it for later and share with your fellow bakers!
Tried this recipe? Leave a comment Below I’d love to hear what you think!
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Cornflake Tart Blondies
Ingredients
Blondie Base-
- 200g White Chocolate
- 175g Unsalted Butter
- 200g Caster Sugar
- 2 Medium Eggs (50g Each).
- 1 Egg Yolk
- 280g Plain Flour
- 20g Cornflour
- 30g Golden Syrup
- 1 tsp Vanilla
- 100-200g Chopped White Chocolate
- 100g Strawberry Jam
Cornflake Layer-
- 90g Unsalted Butter
- 180g Golden Syrup
- 200g Cornflakes
Instructions
Blondie Base-
- Preheat the oven to Gas Mark 4 / 180ºc and line an 9×9" square tin with parchment paper.
- Add the unsalted butter and white chocolate to a bowl and melt in short bursts in the microwave, stirring well each time, until smooth. (Ensure you stir well in between to stop it from splitting).
- Once melted, stir in your caster sugar until combined.
- Add in the vanilla, eggs and golden syrup and stir again until combined.
- Mix through the plain flour, and cornflour until you can no longer see any flour. Add in your white chocolate chunks and stir until evenly distributed.
- Pour the mixture into the lined tin and swirl in some strawberry jam and bake for 25-30 minutes (mine take 30 minutes), take them out the oven when there is an ever so slight wobble in the middle.
- Let the blondies cool in the tin fully, and then set the blondies in the fridge for 3-4 hours.
Cornflake Layer-
- In a pan, melt butter and golden syrup together. Stir in the cornflakes until evenly coated.
- Spread a thin layer of strawberry jam over the cooled blondie base.
- Spoon the cornflake topping over the jam layer and press down gently so it sticks but stays crunchy.
- Let the bake cool completely before cutting into squares or bars.
Notes
- These blondies last at room temp, or in the fridge for up to 3-4 days or you can freeze them for 2+ months. Wrap individual bars in baking paper and place in a ziplock freezer bag.