Delicious Chocolate Crossies dessert on a white plate, perfect for sweet cravings.

Chocolate Crossies

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why make this recipe

This recipe is quick, simple, and tasty. You need few ingredients. It makes a crunchy chocolate treat that kids and adults like. You do not need an oven. It is great for a small party or a quick snack.

introduction

Chocolate Crossies are small chocolate clusters with cornflakes and almonds. They are easy to make and freeze well. You melt chocolate, mix in cornflakes and almonds, then drop small piles on paper to set. The result is a crisp, sweet bite.

Ingredients :

250 Gramm Schokolade (weiß, Vollmilch oder Zartbitter), 20 Gramm Butter (oder Kokosfett), 60 Gramm Cornflakes, 60 Gramm Mandeln (gehackt)

Directions :

Die Schokolade klein hacken. Mit dem Fett im heißen Wasserbad schmelzen lassen., Cornflakes mit den Händen zerbröseln. Mit Mandelstückchen mischen. Flüssiges Schokolade dazugeben und alles gut vermengen, sodass die trockenen Zutaten komplett überzogen sind., Mit zwei Teelöffeln kleine Häufchen auf ein Backblech mit Backpapier oder eine Backmatte setzen. Mindestens 1.5h an einem kühlen Ort (nicht im Kühlschrank) fest werden bzw. trocknen lassen.

how to make Chocolate Crossies

  1. Chop the chocolate into small pieces.
  2. Warm the chocolate and the butter (or coconut fat) in a hot water bath until smooth.
  3. Crush the cornflakes by hand into small pieces. Mix them with the chopped almonds.
  4. Pour the melted chocolate over the dry mix. Stir until all bits are coated.
  5. Use two teaspoons to place small heaps on baking paper or a silicone mat.
  6. Let the clusters set for at least 1.5 hours in a cool place (not in the fridge) until firm.

how to serve Chocolate Crossies

Serve at room temperature. Place on a small plate or in paper cups. They work well with coffee or tea. They also fit in a candy bowl for guests.

how to store Chocolate Crossies

Keep in a cool, dry place away from direct sun. Store in an airtight container. They last about 1–2 weeks at room temperature. Do not store in the fridge, because moisture can make them soft.

tips to make Chocolate Crossies

  • Use good quality chocolate for better taste.
  • Melt chocolate gently to avoid burning. Stir often.
  • Break cornflakes into small pieces so the clusters hold well.
  • Work quickly when mixing so the chocolate does not harden too soon.
  • Use two spoons to form neat piles.

variation (if any)

  • Use chopped hazelnuts or pecans instead of almonds.
  • Add a pinch of sea salt for a salty-sweet version.
  • Mix in dried fruit bits like raisins or cranberries.
  • Use only dark chocolate for a richer flavor or white chocolate for a sweeter treat.

FAQs

Q: Can I use chocolate chips instead of chopped chocolate?
A: Yes. Chocolate chips melt well, but chop them a little if they are large.

Q: Can I freeze Chocolate Crossies?
A: Yes. Freeze in a single layer on a tray, then move to a sealed container. Thaw at room temperature before serving.

Q: Why should I not use the fridge to set them?
A: The fridge can add moisture and make the chocolate look dull or bloom. A cool room is better.

Q: Can I use cornflakes substitutes?
A: Yes. Crisp rice cereal or crushed biscuits work too.

Q: How do I make them nut-free?
A: Skip the almonds or replace them with extra cornflakes or seeds like sunflower seeds.

Conclusion

For a classic German-style treat, try the clear step-by-step recipe for No-Bake Crunchy Chocolate Cookies (Schokocrossies). For another take on cornflake clusters and serving ideas, see Chocolate Cornflake Clusters – Caroha.