If you love chocolate and cornflakes these chocolate crossies (Schokocrossies) are perfect for you. Also known as cornflake cakes or cookies or roses des sables in French, these chocolate crossies 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.
This crunchy confectionery is perfect for satisfying your sweet tooth without having to go through the hassle of making an entire cake or batch of cookies. Chocolate crossies make an excellent lunchbox filler or on-the-go sweet snack.
Why you’ll love this recipe
- Quick and easy – This tasty treat takes literally 15 minutes to make and just needs setting afterward.
- Kid-friendly – It’s a fun activity to do with the kids and they’ll certainly love the taste of it.
- Make it your own – There are so many ways to customize this treat. Scroll down to Variations for some ideas.
- Staple ingredients – Only a few ingredients are needed for this recipe, most of which you probably already have in your pantry.
- Great for leftover chocolate and cereal – 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 crossies make a great gift due to their long shelf-life.
You only need 4 ingredients to make chocolate crossies:
- 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.
How to make Schokocrossies
- Toast the slivered almonds until they’re fragrant and golden brown.
- To make the chocolate couverture, melt the chocolate and butter on the stove or in a microwave. Milk and white chocolate melt at 100F/40C while dark chocolate needs to be heated up to 110F/45C.
- In a medium bowl, combine the cornflakes, toasted almonds, and melted chocolate until everything is fully coated in chocolate.
- Place the chocolate crossies in clusters on a lined cookie tray and let them fully cool and set for 30 minutes.
- Keep an eye on the almonds when toasting them as they can easily burn. Remove them from the pan immediately.
- Melt the chocolate and butter slowly to ensure that they don’t burn.
- You can lightly or fully coat the cornflakes and almonds with chocolate depending on how sweet you like them.
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.
Make it gluten-free: Simple use gluten-free cornflakes and follow the recipe as per.
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 chili flakes for some heat. 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 chocolate crossies or a version using your favorite cereal. Coco pops, all bran, rice crispy, cheerios, weetbix, or honey puffs all make delicious crossies as well.
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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.
Chocolate Crossies (Schokocrossies)
- 1 1/2 cups cornflakes
- 1/2 cup slivered almonds
- 200 g milk chocolate
- 1 tsp butter
- 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.