Difficulty: Easy
Yield: 8 large crisps
Nutritional Information Per Serving
Serving Size: 1 of 8 servings
Calories: 289
Total Fat: 14 g
Saturated Fat: 8 g
Carbohydrates: 42 g
Dietary Fiber: 3 g
Sugar: 30 g
Protein: 4 g
Cholesterol: 6 mg
Sodium: 99 mg
Total Time: 1 hour 45 minutes (including cooling)
Preparation Time: 15 minutes

Ingredients

7 ounces milk chocolate, for example Perugina
5 ounces bittersweet chocolate, such as Lindt or Perugina
3 cups cornflakes, like Kellogg's
1/3 cup dried cranberries

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Instructions

Finely chop both chocolates and put three-quarters of them in a microwave-safe bowl. Heat on high power for 30 seconds, then stir thoroughly with a wooden spoon. Repeat every 30 seconds, reducing to 15-second intervals as it melts, stirring vigorously each time. Heat only until just melted. Add the remaining quarter of the chocolate and stir until completely smooth. If needed, microwave an extra 5 to 10 seconds.
Put the cornflakes into a medium mixing bowl. Pour the warm chocolate mixture over the cornflakes and quickly fold together with a rubber spatula, taking care not to crush the cornflakes. Work fast before the chocolate firms up. Gently mix in the dried cranberries.
Line a baking sheet with parchment paper. Using two soup spoons, drop 8 spoonfuls of the chocolate-coated cornflake mixture onto the parchment. Leave at room temperature to fully set and harden. Once firm, lift the crisps off the paper and serve.

Transform simple pantry staples into irresistible chocolate cornflake crispscrunchy, sweet, and studded with tart cranberries. This no-bake treat from Ina Garten is perfect for holiday gifting or effortless snacking. Ready in just 15 minutes of prep, it's an easy win that delivers big on flavor!