Chocolate Crispies

Chocolate Crispies are the easiest sweet bites I make when I want something yummy without using the oven. The combo of smooth chocolate and crispy cornflakes is just magic. You can switch it up too—try adding mini marshmallows or nuts. Once you make these, you’ll keep coming back to them.

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Prep Time 10

Chilling time 1

Servings: 18

Course: Dessert

Cuisine: British

Calories: 145

Ingredients Method Notes

Ingredients

100 g 7 tablespoons salted butter
5 cups about 125g cornflakes
2 tablespoons golden syrup or light corn syrup
300 g about 10.5 ounces dark chocolate, chopped into chunks

Method

First, grab a big saucepan. Add the butter, chocolate pieces, and golden syrup to it.
Place the pan over low heat. Stir slowly and keep it gentle until everything melts together. You want a smooth, shiny chocolate sauce.
Once melted, turn off the heat. Now, toss in the cornflakes.
Use a spoon to gently stir until all the cornflakes are covered in chocolate. Make sure every piece gets a good coating.
Line a muffin tin with paper liners. If you don’t have any, just place a sheet of parchment paper on a tray.
Spoon the mixture into the liners or drop it in little mounds onto the parchment paper.
Put the tray in the fridge and let them chill for at least one hour. They should feel firm to the touch.
Once set, take them out and enjoy the crunch!

Notes

Storage Tips and Shelf Life

Once your Chocolate Crispies are set and ready, storing them the right way keeps them fresh and crunchy. I usually place mine in an airtight container. You can layer them with a bit of parchment paper in between to stop them from sticking together. Then, pop the container in the fridge—this keeps them firm and stops the chocolate from melting, especially in warm weather.

They’ll stay fresh in the fridge for about 5 to 7 days. If you keep them at room temperature, make sure the room isn’t too hot. They’ll be good for around 3 to 4 days on the counter.

If you want to keep them longer, you can freeze Chocolate Crispies. Just wrap each one in cling film, place them in a freezer-safe bag, and freeze. When you're ready to eat, take them out and let them thaw in the fridge for an hour or so. They’ll taste just as good!