Chocolate Cornflake Clusters

Chocolate crossies (aka Schokocrossies) on baking paper and a wooden board. Moody scene.

5 from 1 vote

Chocolate Cornflake Clusters

Chocolate cornflake cookies make a delicious no-bake treat. Make a batch with just 15 minutes of hands-on time and 4 ingredients.

Prep Time15

Cooling Time30

Total Time45

Course: Dessert

Cuisine: American

Servings: clusters

Calories: 76kcal

Author: Caro Jensen

Ingredients

1 1/2 cups cornflakes
1/2 cup slivered almonds
200 g milk chocolate
1 tsp butter

US Customary - Metric

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 over a double boiler on the stove or in the microwave in short intervals. Melt them slowly to ensure that the chocolate doesn't burn.
200 g milk chocolate, 1 tsp butter
Add the melted chocolate to the cornflakes and almonds and gently mix until they 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.

Notes

Toast nuts: Keep an eye on the almonds when toasting them as they can easily burn. Remove them from the pan immediately.

Storage: Chocolate clusters 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. I don't recommend storing them in the fridge or they will become soggy.

Nutrition