Photo: Sara Remington
This no-bake recipe proves that it's a snap to turn everyday ingredients (corn flakes, chocolate, butter, powdered sugar) into an impressive dessert. Be sure to use salted butter for these rich and crunchy bites.
Line a baking sheet with parchment paper or set out 40 small candy papers, 1-ounce size. Place the cornflakes into a large mixing bowl.
Fill the bottom of a double boiler with water and bring to a boil. Add the chocolate and butter to the top pan and melt together, stirring until smooth. Stir in the powdered sugar and mix until smooth.
Pour the chocolate mixture over the cornflakes and, using a rubber spatula, gently fold the cornflakes and chocolate together to coat. Spoon the mixture, 1 teaspoon at a time, onto the baking sheet or into the paper candy cups. Let harden, about 40 minutes.
From From Paris to Provence: Childhood Memories of Food & France by Ethel Brennan and Sara Remington (Andrews McMeel Publishing, April 2013).
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Published on June 07, 2013