Chocolate Cornflake Cookies
These No-Bake Chocolate Corn Flake Cookies are made by melting your favorite dark chocolate and mixing it with crushed cornflakes and pecans.
Print
Pin
Servings: 24 cookies
Equipment
- 1 large saucepan or pot
- food processor or rolling pin
- silicone spatula
- Cookie sheet
Ingredients
- 10 ounces bitter sweet baking chocolate (60-70% cacao) - I love using one bag (10 ounces) of the Ghirardelli baking chips that don't contain stabilizers
- ½ cup pecans finely crushed
- 3½ cups corn flakes coarsely crushed
Instructions
- Finely crush the pecans using a food processor or by placing them in a gallon bag and rolling over them with a rolling pin.
- Pour the corn flakes into a bowl or gallon bag and roughly crush them just to break up the large flakes. Do not crush them too much.
- Break up the baking chocolate into a handful of pieces and place it into a large saucepan. Heat on the stove on low, mixing regularly, until the chocolate has fully melted.
- Add the crushed corn flakes and nuts to the melted chocolate and gently fold them into the chocolate using a silicone spatula until all of it is fully and evenly coated with chocolate.
- Line a cookie sheet with parchment paper and spoon 1-2 tablespoon dollops for each cookie, then allow them to set in the fridge. You can also spoon them into mini baking cups (as pictured) if desired.
- Store at room temperature and enjoy!