5 Ingredient Chocolate Cornflake Crisps
by Jessie Daye
Ingredients
Method
- Line a half baking sheet with parchment paper.
- In a saucepan over medium heat, melt the butter and brown sugar together, stirring until smooth and bubbling for about one minute.
- Remove from heat and gently fold in the cornflakes, making sure they’re fully coated in the mixture. Preheat oven to 350 F.
- Flatten cornflakes on the entire lined baking sheet and bake at 350 F for 8 minutes. Remove from oven and allow to cool on counter or in fridge for 30 minutes.
- Pour melted chocolate evenly over the top and use a spatula to evenly coat. Refrigerate for ten minutes or until firm.
- Store in an airtight container at room temp or in the fridge for extra crunch.
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Hi, I'm Jessie.
I’m a Los Angeles mama, home renovator, and lifelong creative, sharing the things that make everyday life a little more beautiful. I believe food is one of the best ways to bring people together, which is why I love cooking: it turns an ordinary Tuesday into something worth remembering. From recipes I make on repeat to DIY projects, home design, and a little bit of real life in between — welcome to my corner of the internet. I’m so glad you’re here.
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4 comments
Syd
Where does the kosher salt go??
Jessica
You should fix the chocolate measurement- it looks like you need 28 oz and that’s far too much! I believe you mean 2 – 8 oz bars.
Vikki Tucker
What do u mean by half baking sheet? What size of baking sheet is needed?
Tori
The chocolate amount is just right! I don’t understand these comments! the chocolate goes over the top. So good!