Description
Crunchy, glossy, no-bake Chocolate Cornflake Clusters made with just a few pantry staples. Melt chocolate, fold in cornflakes, scoop, chill, and enjoy a snappy, crispy treat that is perfect for parties, gifting, and lunchboxes.
Ingredients
4 cups cornflakes (about 120 g)
1 1/2 cups semi sweet or dark chocolate chips, or chopped chocolate (255 g)
1 tbsp coconut oil or unsalted butter (14 g)
Optional: pinch flaky sea salt
Optional add ins: 1/2 cup mini marshmallows (25 g) or 1/4 cup chopped nuts or seeds (30 g) or 1/4 cup dried fruit (35 g)
Instructions
1. Line a baking sheet with parchment paper or a silicone mat.
2. Add chocolate and coconut oil (or butter) to a microwave safe bowl. Microwave in 30 second bursts, stirring well each time, until smooth. (Or melt over a double boiler.)
3. Add cornflakes to the melted chocolate and gently fold until evenly coated without crushing the flakes.
4. Fold in any optional add ins if using.
5. Scoop heaping tablespoonfuls into clusters on the prepared baking sheet.
6. Sprinkle with flaky salt or sprinkles if desired.
7. Chill 15 to 20 minutes, or until fully set. Serve at room temperature for the best crunch.
Notes
Chocolate: Use good quality chocolate for the smoothest melt and best snap.
Microwave tip: Stir between intervals even if the chips still look firm. They hold shape until stirred.
Texture: Do not press clusters flat. Keep them tall and craggy for maximum crunch.
Storage: Store airtight at cool room temperature up to 5 days, or refrigerate up to 10 days.
Freeze: Freeze up to 2 months. Thaw 10 minutes at room temperature before serving.
Variations: Stir in 2 tbsp peanut butter (32 g) with the chocolate for a nutty version.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Desserts
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cluster
- Calories: 140
- Sugar: 12 g
- Sodium: 55 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg