No-Bake Chocolate Cornflake Cookies
If you love chocolate cereal, these no-bake chocolate and cornflakes cookies, also known as chocolate crossies or cornflake cakes, are perfect for you. These quick and easy cookies can be whipped up quickly by simply combining melted chocolate with toasted, slivered almonds, and cornflakes. Left to dry in handy clusters, they make a delicious snack and can be easily customized to suit your taste.
Why you’ll love this chocolate cornflake cookie recipe
These crunchy chocolate cookies, also known as “roses des sables” in French, are perfect for satisfying your sweet tooth without having to switch the oven on.
- Quick and easy – This tasty treat takes 15 minutes to make using only 4 staple ingredients.
- Kid-friendly – It’s a fun recipe to do with the kids and they make excellent lunchbox fillers or on-the-go sweet snacks.
- Great for leftover chocolate and cereal – Reduce food waste and make a tray of chocolate crossies if you have some leftover holiday chocolate or cereal that needs to be used up.
- Edible gift idea – Chocolate cornflake clusters make a great food gift due to their long shelf-life.
Ingredients
- Cornflakes – Plain, gluten-free or all bran cornflakes all work for this recipe.
- Almonds – Toasted slivered almonds give the crossies an extra crunch but you can use sliced almonds or almond pieces as well.
- Chocolate – Milk, dark, or white chocolate are all tasty options. You can choose vegan chocolate as a dairy-free alternative.
- Butter – Unsalted butter adds richness and a velvety texture to the melted chocolate. You can substitute it with coconut oil to make this recipe vegan/dairy-free.
Variations
Change the chocolate: Milk chocolate is a great choice but so is dark and white chocolate. You can also use one and drizzle the finished crossies with another type for an extra chocolate fix. You can even take it to a next level and add chocolate chips to the mixture.
Swap the nuts: Substitute the almonds with other nuts such as chopped walnuts, macadamia, cashews, pistachios, peanuts, or brazil nuts. Alternatively, you can easily make this treat nut-free by leaving out the slivered almonds altogether.
Add sprinkles: Kids will love these chocolate crossies even more if you add a shake of sprinkles or a dusting of edible glitter.
Spice it up: Add cinnamon, cloves, and ginger for a festive twist, or simple use a dash of my chai spice mix or Christmas seasoning blend. Sea salt flakes also at an interesting flavor experience, especially in combination with dark chocolate.
Add dried fruit: Raisins, dried apricots, cherries, or dates are a few ways to add a fruity twist to chocolate crossies. Candied orange or lemon peel also make a delicious addition.
Get creative: This recipe can also be used to make rice crispy cereal cookies or a version using your favorite cereal. Coco pops, all bran, rice crispy, cheerios, weetbix, or honey puffs all make delicious crossies as well.
FAQ
Chocolate crossies are best stored in an airtight container in a cool and dry place at room temperature. Stored this way they will last up to 2 weeks.
No, you can’t. Refrigeration can cause the chocolate to bloom which means that the sugar rises to the top creating white streaks or spots.
Related recipes
For more festive recipes, make sure to check out my gingerbread cookies, German butter cookies, coconut macaroons, and non-alcoholic mulled wine as well.
Here are more delicious cookie recipes: giant chocolate stuffed cookies and Anzac biscuits, and chocolate covered pecans.
If you loved this Chocolate Cornflake Cookie Recipe or any other recipe on my website, please leave a 🌟 star rating below. Thank you!
No-Bake Chocolate Cornflake Cookies
Ingredients
- 1 1/2 cups cornflakes
- 1/2 cup slivered almonds
- 200 g milk chocolate
- 1 tsp butter
Instructions
- Toast the slivered almonds in a dry pan for 4-5 minutes on medium heat until they're fragrant and golden brown.
- In a medium bowl, combine the cornflakes and slivered almonds.1 1/2 cups cornflakes, 1/2 cup slivered almonds
- Melt the chocolate and butter with a double boiler method on the stove or in a microwave.200 g milk chocolate, 1 tsp butter
- Add the melted chocolate to the cornflakes and almond and gently mix it until the cornflakes and almonds are coated in chocolate. Don't overmix them, you want the cornflakes to hold their shape.
- Line a cooking tray with parchment paper and add clusters of the chocolate cornflake mixture onto the tray using a tablespoon or ice cream scoop.
- Let the clusters dry before moving them into an airtight container or onto a plate to enjoy straight away.
