These cornflake cookie toffee bars combine crunchy cereal and sweet toffee with warm cardamom and browned butter for a complex, roasty flavor. They're easier than drop cookies and deliver bakery-quality results in a bar format.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
In a small skillet, brown 4 tbsp unsalted butter. Transfer butter to the bowl of a stand mixer fitted with a paddle attachment.
In a medium bowl, whisk together 1 cup flour, ½ tsp baking soda, ½ tsp kosher salt, 1 tsp cardamom, and 1 tsp cinnamon. Set aside.
Add ½ cup brown sugar and 2 tbsp granulated sugar to the butter. Mix on low to incorporate, then increase the speed to medium, and beat until combined, about 1 minute, scraping down the bowl often. Add the egg and vanilla and continue beating until light and smooth, about 1 minute more, scraping down the bowl as needed.
Reduce speed to low and add the flour mixture. Mix until just combined. Transfer the dough to a greased, and parchment lined Suvie pan, pressing into an even layer. Sprinkle ¾ cup crushed cornflakes and ¾ cup toffee pieces over the top, pressing firmly to adhere. Place pan in the bottom zone of Suvie, input settings and cook now.
After baking, remove the pan from Suvie and allow the bars to cool completely in the pan. Remove the bars, cut into pieces, and serve.
Store cooled bars in an airtight container at room temperature up to 4 days. Freeze in an airtight container or freezer bag up to 1 month; thaw at room temperature or eat straight from the freezer.
Yes. Brown it, let it cool completely, then refrigerate up to 3 days in an airtight container. Bring to room temperature before mixing.
Increase cinnamon to 1.5 tsp or substitute with nutmeg or ginger (use ½ tsp). The bars will lose the spice complexity but remain good.
Bake until the edges are golden and set but the center still feels slightly soft to the touch—overbaking dries them out. A toothpick should not come out completely clean.
Yes. Store cooled bars in an airtight container at room temperature up to 4 days, or freeze up to 1 month. No thawing needed before eating.
They add structural crunch and a subtle toasted cereal flavor that complements the toffee and cardamom. Don't crush them too fine—leave them in small, crunchy pieces.
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