Cornflakes Chocolates

These are the no-bake treats that disappear fastest at a bake sale, and they take all of three ingredients. Crisp cornflakes get folded into melted chocolate loosened with a little butter, then cooled until they set into crunchy, craggy clusters.

The one thing to watch is the heat. Chocolate scorches easily, so keep it over the gentlest possible flame, just enough to keep it fluid while you fold in the cornflakes. A touch of butter keeps the chocolate glossy and helps it coat every flake.

Once the cornflakes are well coated, pull it off the heat, shape into clusters, and let them firm up. They’re a fun one to make with kids.

Kitchen Tips

• Keep the heat as low as possible; overheated chocolate turns grainy and dull.
• Fold gently so the cornflakes stay whole and crunchy rather than crushed.
• Let them set fully at room temperature, or speed it up in the fridge.

Variations

• Use milk, dark, or white chocolate, or a mix.
• Stir in raisins, dried cranberries, or mini marshmallows.
• Press into a paper-lined muffin tin for tidy, uniform cups.