English Chocolate Crisps

chocolatecrisp2 This recipe was a great find!! These chocolate crisps take only a few minutes to make and are absolutely delicious. They are super crispy and chocolatey and the addition of either dried cranberries, cherries or even toffee bits makes them even better. My favorite way is with either the dried cranberries or cherries because it adds a tangy sweetness that pairs so well with the chocolate.  The toffee bits are great for all those toffee lovers out there too.


 Don’t be put off by the corn flakes- you really do not taste them- they just add a delightful crisp texture to these treats. I have even successfully used “healthier” cornflakes such as Nature’s Path Organic, Heritage Flakes.
 In my book this makes them a healthy snack with whole grains, dark chocolate and dried fruit!



English Chocolate Crisps
Yields 18
*The original recipe calls for a mix of bittersweet and milk chocolate- I have also used all semisweet chocolate with great results *I like to use the organic Nature's Path Cornflakes or Heritage Flakes Here- they really hold there shape well and don't break.
  1. 3 1/2 cups of cornflakes (can add more up to total 4 cups if you have excess chocolate in bowl)
  2. 7 1/4 oz of milk chocolate
  3. 5 1/2 oz of bittersweet chocolate
  4. (OR use a total of 12 3/4 oz of semisweet chocolate)
  5. Heaping 1/3 cup of dried cranberries, OR dried cherries (chopped) OR even toffee bits
  1. Line 2 large cookie sheets with parchment paper. Place the cornflakes in a large bowl and set aside.
  2. Roughly chop the chocolate and place 3/4 of it in a microwave safe bowl.
  3. Microwave on high 1 minute, stir, and continue to microwave at 15 second intervals, stirring between, just until chocolate is melted.
  4. Add the remaining chocolate and stir until melted and smooth. (if it doesn't completely melt, briefly microwave and stir)
  5. Pour the chocolate over the cornflakes and gently fold with a rubber spatula to completely coat the cornflakes. If you have a lot of excess chocolate add a bit more cornflakes- I have used up to a total of 4 cups (you don't want to waste any of that precious chocolate 🙂 Fold in the cranberries or cherries or toffee.
  6. Using heaping scoops of a large cookie scoop or a level ice cream scoop, place the scoops of mixture into mounds onto the prepared sheets. This is a very loose mixture so use your fingers to make sure the coated flakes are all touching each other and shaped the way you want. Allow to harden at room temperature or place in the refrigerator if you want them to set quicker.
  1. These are gluten free- just make sure you are using gluten free cornflakes
Amy Kay's Kitchen https://www.amykayskitchen.com/

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