- 4 cups unsweetened cornflakes
- 6 ounces dark chocolate
- 1/2 cup salted butter
- 3 Tbsp. powdered sugar
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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