Cornflakes and Cranberry Crisps

Cornflakes and Cranberry Crisps
Take a popular breakfast cereal, add some chocolate and dried cranberries, and you have a makeover of Chocolate Crackles.
Recipe type: Biscuits & Cookies
Serves: 8
Prep time: 
Cook time: 
Total time: 
  • 200 g milk chocolate
  • 150 g bittersweet chocolate (70% cocoa solids)
  • 3 cups cornflakes (90 g)
  • ¼ cup dried cranberries 40 g
  1. Chop the two chocolates and place ¾ of them in a heat-proof bowl. Microwave on high heat for 30 seconds, then remove the bowl and stir the chocolates vigorously with a wooden spoon.
  2. Continue heating and stirring in 30 second intervals, switching to 15 second intervals as the chocolate starts to melt. Heat only until the chocolate is just melted.
  3. Add the remaining chocolate and stir vigorously until melted and smooth. (If the chocolate hasn't completely melted, microwave it for another 5-10 seconds).
  4. Place the cornflakes in a medium bowl. Pour the chocolate mixture over the cornflakes and immediately fold together using a rubber spatula, being careful not to break up the cornflakes. Work quickly so the chocolate doesn't harden.
  5. Fold in the cranberries.
  6. Line a tray with baking paper.
  7. Working with 2 soup spoons, scoop 8 mounds of the crisps onto the paper. Set aside at room temperature to cool completely and harden.
  8. Peel the crisps off the paper and serve.


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