Time 1h45m Yield 8 large crisps Number Of Ingredients 4 Steps:
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.
Time 40m Yield 12 Number Of Ingredients 3 Steps:
Combine chocolate chips and peanut butter in a saucepan over low heat; cook and stir until melted, 2 to 3 minutes. Stir in cornflakes until coated. Drop spoonfuls of the cornflake mixture onto a baking sheet lined with waxed paper. Chill in the refrigerator until cool, about 30 minutes.
Yield Makes 15 to 20 cookies Number Of Ingredients 12 Steps:
Cream together butter and both sugars in the bowl of an electric mixer fitted with the paddle attachment on medium-high, 2 to 3 minutes. Scrape down sides of bowl and add egg and vanilla; beat for 7 to 8 minutes. Reduce speed to low and add flour, salt, baking powder, and baking soda. Mix just until dough comes together, no longer than 1 minute. Scrape down sides of bowl with a spatula. With the mixer on low, add cornflake crunch and chocolate chips; mix until just combined, 30 to 45 seconds. Add mini marshmallows and mix until just incorporated. Line a baking sheet with parchment paper. Using a 2 3/4-ounce ice-cream scoop or 1/3-cup measuring cup, portion dough out onto prepared baking sheet. Pat tops of cookie domes flat. Wrap baking sheet tightly with plastic wrap and refrigerate for at least 1 hour and up to 1 week. Do not bake cookies from room temperature or they will not hold their shape. Preheat oven to 375 degrees. Line additional baking sheets with parchment paper or nonstick baking mats. Arrange chilled dough at least 4 inches apart on prepared baking sheets. Transfer to oven and bake until puffed, cracked, spread, and browned on the edges, about 18 minutes. Let cool completely on baking sheets.
Time 15m Yield 16 serving(s) Number Of Ingredients 5 Steps:
Heat peanut butter, sugar and corn syrup over low heat to melt. Stir in cereal. Pat into a 8x8 lightly greased pan. (I line my pan with foil and then lightly spray it. When it is time to cut them, the foil lifts right out.). Melt chocolate chips over low heat or in the microwave and spread over top. Cool until firm.
Time 15m Yield Makes 12 Number Of Ingredients 4 Steps:
Children: Weigh out the ingredients. Older children can do this by themselves with supervision and little ones can help to pour or spoon ingredients into the weighing scales. Put 50g butter, 100g milk or dark chocolate, broken into chunks and 3 tbsp golden syrup in a saucepan or microwavable bowl. Put 100g cornflakes in another large bowl. Grown ups: Melt the weighed butter, chocolate and golden syrup in the saucepan over a low heat or briefly in the microwave. Allow to cool a little before pouring over the cornflakes. Children: Stir the ingredients together gently using a wooden spoon. Spoon the mixture into 12 cupcake cases arranged on a muffin tray (or baking sheet, if you don’t have one). Grown ups will need to do this for younger children or simply arrange on a tray and let the mess happen. Put in the fridge to set.
Time 25m Yield 15 Number Of Ingredients 4 Steps:
In a saucepan over low heat, combine the butter, golden syrup and chocolate. Cook and stir until butter and chocolate have melted and everything is well blended. Mix in the cornflakes cereal. Drop by heaping spoonfuls onto waxed paper or a buttered baking sheet. Place in the refrigerator until set, about 15 minutes.
More about “chocolate corn flakes recipes”
Time 20m Yield 48 serving(s) Number Of Ingredients 4 Steps:
Melt chocolate in top of double boiler over hot water. Mix corn flakes and nuts in a large bowl. Pour melted chocolate over this mixture. Stir until well coated. Drop by teaspoon full onto wax paper. Can also be put into candy cups.
