English Chocolate Crisps

English Chocolate Crisps adapted from Ina Garten’s cookbook Make It Ahead

Ingredients:

  • 71/4 ounces milk chocolate

  • 5 ½ ounces bittersweet chocolate

  • 3 cups of cornflakes

  • 1/3 cup of dried cranberries

Directions:

  1. Place the cornflakes in a large bowl.

  2. Place 2/3 of the chocolate in a microwavable bowl.

  3. Melt the chocolate in 30 second increments until just melted.

  4. Add the remaining 1/3 of chocolate to the hot chocolate and stir vigorously. Continue microwaving if not fully melted.

  5. Fold in the cranberries.

  6. Fold in the cornflakes using a rubber spatula being careful not to crush the cornflakes.

  7. Place spoonful’s of the mixture onto parchment paper and allow to cool.

  8. Serve or store in an airtight container for up to 5 days.

For a full list of all the Cookbooks reviewed in 2015 click here.

RecipesKC CondyChocolate Crisps, Chocolate, Dessert