| Level: | Easy |
| Total: | 1 hr 45 min |
| Active: | 15 min |
| Yield: | 8 large crisps |
Ingredients
- 7 1/4 ounces milk chocolate, such as Perugina
- 5 1/2 ounces bittersweet chocolate, such as Lindt or Perugina
- 3 cups cornflakes, such as Kellogg’s
- 1/3 cup dried cranberries
Instructions
- Chop the two chocolates and place 3/4 of them in a heat-proof bowl. Place the bowl in a microwave on high heat for 30 seconds, remove the bowl, and stir the chocolates vigorously with a wooden spoon. Continue heating and stirring the chocolates in 30-second intervals, switching to 15-second intervals as the chocolates start to melt, continuing to stir vigorously with a wooden spoon in between each heating. Heat only until the chocolates are just melted. Add the remaining quarter of the chocolates and stir vigorously until melted and smooth. (If the chocolate isn’t completely melted, microwave it for another 5 or 10 seconds.)
- Place the cornflakes in a medium bowl, pour the chocolate mixture over the cornflakes, and immediately fold them together with a rubber spatula, being careful not to break up the cornflakes. You’ll want to work quickly so the chocolate doesn’t harden. Fold in the cranberries.
- Line a sheet pan with parchment paper. Working with 2 soup spoons, spoon 8 mounds of chocolate crisps onto the paper. Set aside at room temperature to cool completely until hardened. Peel the crisps off the paper and serve.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 289 |
| Total Fat | 14 g |
| Saturated Fat | 8 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 3 g |
| Sugar | 30 g |
| Protein | 4 g |
| Cholesterol | 6 mg |
| Sodium | 99 mg |
Reviews
Would it be ok to use oats instead of the cornflakes? Trying to avoid gluten.
These are outstanding and one of my husbands favorites deserts. Has anyone besides me had there Cookes chocolate change from rich beautiful brown and glossy to a dull light brown and this was after setting up. It hasn’t happened often but I can’t figure why they change. I make exactly the same using same ingredients. They still taste good but don’t look as pretty. Anyone have thoughts?
jbones46
jbones46
These are simple to make and delicious to eat. Do be sure to use good quality chocolate. These would not be the best choice for a hot summer day outside since they would melt like crazy, but they are perfect inside in the winter with a cup of tea for an afternoon pick-me-up. They are rich, so if you make them half the size, you can still satisfy a sweet tooth (approximately 16 total). The full size (8 total) would make them extra special for company. Raisins work, too, in place of the dried cranberries.
I’m from UK, and these are a much-loved mid-20th century childhood treat (so boo hiss to any silly snobbery! I’d be surprised if even the Queen has never enjoyed these!)
I was a bit skeptical about messing with my nostalgic recipe–no butter? No golden syrup? Cranberries instead of raisins?) But I trusted Ina, made them almost exactly to recipe (right down to Perugina milk chocolate, Lindt Bittersweet). However, I divided the mixture into 18 portions instead of 8 (they’re rich!) and skipped the silly faff-about with adding part of chocolate later in the melting process, which really isn’t necessary: I suspect this was Ina deliberately complicating this simple recipe for fear she would be accused of going downmarket, and, obviously, judging from at least one snotty review, she was right to be afraid 🙂 Verdict on the recipe? Superb, an adulted (not adulterated) version of the kids’ treat, with the chocolate like a super-tasty milk choc (not too dark) and the cranberries offsetting the sweetness. So thumbs up from this Brit. 🙂
I served these at a cocktail party for a little something different. Everyone loved them. They were so easy to put together. I love the dried cranberries–so much that I think I’ll add more next time. I used Ghirardelli bittersweet 60% cacoa bars and Ghirardelli semi-sweet chocolate chips. My chocolate didn’t initially set, which worried me. I popped them in the refrigerator, and they hardened quickly. I look forward to making these again!
I Live in a Little town far away, what can I use in place of the fancy chocolate❓ Chips ok❓thanks, your my favorite on F.N.‼️
Loved these! I would make smaller portions!
These are a great quick treat! I used dried cherries because this is what I had on hand and the other ingredients were in my pantry… everyone loved these! Thanks Ina.
I have made these once and getting ready to make again. Did not add ginger, used dried cherries instead of cranberries and all dark chocolate. Delicious and easy chocolate treat.
I just made these but they’re still sitting on my counter and an hour later they haven’t hardened yet, am nervous they never will. It’s pretty warm here in Houston today on christmas eve 🙁 Have put a few in the fridge to see what happens. So far they seem great though, I love nothing more than crunchy AND chocolate!