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chocolate cornflake cakes in a jar

 

Super easy to make cornflake cakes or chocolate cornflakes, a no bake cookie recipe for crunchy Christmas cookies.

 

CHOCOLATE CORNFLAKES

 

Choko crossies 768x1024 Cornflake Cakes

 

These chocolate cornflake cakes are some of the easiest cookie recipes I know. You will only need a few ingredients and less than half an hour time. The reward are the crispiest cookies ever, full of chocolate and so hard to resist.

These cornflake cakes are my mother-in-law’s specialty, she has been making them every year for as long as I know her and she actually started making them quite a few years before I met her.

They are some of my husband’s favorite Christmas cookies, that is the reason… When he starts eating these chocolate cornflakes or chocolate crossies (the way we call them in Germany), he won’t stop before he ate about 20 or so.

 

choko crossies cornflakes 768x1024 Cornflake Cakes

 

CHOCOLATE CORNFLAKE CAKES

Christmas is approaching soon. I am happy about it, I love Christmas, but also slightly sad, I have this feeling again of the time flying by way too quickly, a few weeks ago I was so happily anticipating this “before Christmas” December time, now there is only one week left until Christmas. Before we know it, everything has already flown by and another year comes to an end.

But until then we are still trying to enjoy every moment of this beautiful month and one very important part of it are the German Christmas cookies or the Plätzchen, how the Germans call them.

I never knew this in Romania while growing up, we didn’t have any particular cookies for Christmas, just the salty cheese pretzels that my grandmother used to make sometimes and cozonac – sweet bread with walnuts, which I used to hate as a child.

But the Germans, they do love their Plätzchen. There are probably hundreds of recipes, for every taste and preference, simple or with jam, with walnuts, hazelnuts or almonds, with marzipan, chocolate, coconut and so on.

 

choco crossies chocolate 768x1024 Cornflake Cakes

 

INGREDIENTS FOR CORNFLAKE CAKES

Chocolate:

  • This is the most important ingredient for the chocolate cornflakes.
  • I always think that homemade cakes, cookies or desserts containing so much chocolate can only be as good as the chocolate you use to make them.
  • So do take the best chocolate you can, your favorite brand, to make the chocolate cornflakes, that is really important.
  • Cheap, low quality chocolate will just not do in this case.
  • I used milk chocolate and bittersweet or dark chocolate. For genuine results (meaning chocolate cornflakes that taste like in Germany), use German or European chocolate.
  • I tend to use Milka%name Cornflake Cakes when I need milk chocolate and Lindt or Sarotti when I need bittersweet or dark chocolate.
  • But using those brands are definitely not a must, use your favorite sorts of milk and dark chocolate.
  • The cocoa content of the bittersweet or dark chocolate is also up to you, anything between 35% and 75% cocoa is fine, it is all up to your taste.
  • If you use bittersweet chocolate, the cornflake cakes will be sweeter. If you use dark chocolate, they will be less sweet.

Cornflakes:

  • I used unsweetened plain cornflakes, nothing fancy, the plainest, cheapest cornflakes I can find.

Coconut:

  • The desiccated coconut makes these cornflake cookies complete, I would not make the chocolate cornflakes without them.
  • Use unsweetened desiccated coconut.

Fat:

  • You will need some shortening.
  • If you live in Germany, use Palmin.

Sugar:

  • I use icing/powdered sugar.

 

 

choco crossies coconut tk Cornflake Cakes

 

HOW TO MAKE CHOCOLATE CORNFLAKES?

  1. Line two baking trays with parchment paper. Set aside.
  2. Chop the chocolate finely, place it in a metal bowl.
  3. Find a pot where the bowl fits easily on top, fill it halfway with water and place the bowl with the chocolate on top. Make sure that the water doesn’t touch the bottom of the bowl.
  4. Heat the water but make sure it doesn’t start to boil, that will ruin the chocolate. If you notice that the water starts to simmer, immediately remove the pot from the heat.
  5. Melt the chocolate stirring often.
  6. Add the shortening and stir until melted and incorporated.
  7. Remove the bowl from the pot.
  8. Add the icing sugar and coconut flakes.
  9. Mix everything very well and add the cornflakes in two batches.
  10. You might think there are too many cornflakes at first, but don’t worry, you will manage to stir all of them into the chocolate. It is fine if some of the cornflakes get a bit crushed in the process, not all of them will break. Just be gentle.
  11. Use two teaspoons to spoon small heaps on the baking trays.
  12. Leave to set for several hours or overnight.

 

HOW TO STORE CHOCOLATE CORNFLAKES?

  • Store the chocolate cornflakes in an airtight container.
  • They will keep for at least two weeks in a slightly cooler place, there is no need to keep them refrigerated.

 

TRADITIONAL GERMAN CHRISTMAS COOKIES

Heidesand

Spitzbuben

Nussmakronen

Walnut Marzipan Cookies

Coconut Macaroons – Kokosmakronen

Classic Thumbprint Cookies – Engelsaugen

Austrian Vanillekipferl

 

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Chocolate Cornflake Cakes 683x1024 Cornflake Cakes

 

Choko crossies 768x1024 200x200 Cornflake Cakes

Cornflake Cakes

Yield: 30-40
Prep Time: 40 minutes
Total Time: 40 minutes

Super easy to make cornflake cakes or chocolate cornflakes, a no bake cookie recipe for crunchy Christmas cookies.

Ingredients

  • 300 g/ 10.6 oz/ 2 cups good quality milk chocolate (See note 1)
  • 200 g/ 7 oz/ 1 1/3 cups good quality bittersweet or dark chocolate (See note 1 and 2)
  • 50 g/1.7 oz/ ¼ cup shortening (See note 3)
  • 100 g/ 3.5 oz/ 1 cup icing sugar (powdered/confectioner's sugar)
  • 150 g/ 5.3 oz/ 1 ½ cup unsweetened desiccated coconut
  • 200 g/ 7 oz/ 8 cups plain cornflakes, unsweetened

Instructions

  1. Line two baking trays with parchment paper and set aside.
  2. Chop the chocolate, place it in a metal bowl. Find a pot where the bowl fits easily on top, fill it halfway with water and place the bowl with the chocolate on top. Make sure that the water doesn't touch the bottom of the bowl. Heat the water but make sure it doesn't start to boil, that will ruin the chocolate. Melt the chocolate stirring often.
  3. When the chocolate is melted, add the shortening and stir until melted and incorporated. Take the bowl off the heat and add the icing sugar and the coconut flakes. Mix everything very well.
  4. Add the cornflakes in two batches. You might think there are too many cornflakes at first, but don't worry, you will manage to stir all of them into the chocolate.
  5. Use two teaspoons to spoon small heaps on the baking trays. Leave to set for several hours or overnight.
  6. Store in an airtight container, they will keep for at least two weeks.

Notes

  1. It is preferable to weigh the chocolate, as the way you chop the chocolate might differ from one person to another, some will chop it finer and some rougher. The cup measuring would be too inexact in this case.
  2. You can use bittersweet or dark chocolate with a cocoa content between 35% and 75% according to taste.
  3. If you live in Germany, use Palmin.

Nutrition Information:
Yield: 35 Serving Size: 1
Amount Per Serving:Calories: 146 Total Fat: 8g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 3mg Sodium: 62mg Carbohydrates: 17g Net Carbohydrates: 0g Fiber: 2g Sugar: 9g Sugar Alcohols: 0g Protein: 2g
Nutrition information isn’t always accurate.

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14 comments

Cheyanne @ No Spoon Necessary 17/12/2015 - 14:20

Funny, but not funny… because I posted something you can’t have and you posted something I can’t have (I’m allergic to cocoa). Life is so unfair! These choco crossies look delish, my dear! I know my husband will love these little chunks of chocolatey love! Cheers, girlfriend- to a beautiful day!!

Reply
Adina 17/12/2015 - 18:33

Cocoa allergy, that is hard. I would send your husband some choco crossies but I am afraid they would not make it across the border. 🙂

Reply
Kathryn Doherty 17/12/2015 - 16:22

Ha, no fair indeed- I wish I could eat ALL the chocolate crossies and not pay for it like your husband. I’m a total chocolate lover and these look so delicious! That crunch factor? Oh yes, bring it on! Yum!!

Reply
Adina 17/12/2015 - 18:35

I go crazy watching him eat sometimes and not just chocolate. He can eat anything, no matter the time of day or night, no matter the quantity and he looks like he spends his life making sports (which he doesn’t) and eating salad.

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sue|theviewfromgreatisland 17/12/2015 - 18:59

What a wonderful easy holiday treat — I adore chocolate and coconut together. I know what you mean about the slight sadness of the season…it shoots by and I never really feel ‘in the moment’…good thing it comes around again year after year 🙂 Have a good one, Adina.

Reply
Adina 18/12/2015 - 07:57

Thank you, Sue. You too. 🙂

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Chris Scheuer 17/12/2015 - 20:07

I never heard of Plätzchen but these sound wonderful. I love how simple they are too and I can see how any chocolate lover would gobble them up!

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Adina 18/12/2015 - 07:57

A must-be for any chocolate lover, as long as one uses good quality chocolate.

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[email protected]'s Recipes 17/12/2015 - 20:38

These chocolate clusters look very delicious! Very festive and beautiful clicks as well, Adina.

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Adina 18/12/2015 - 07:55

Thank you, Angie. 🙂

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marcela 19/12/2015 - 10:00

Choco crosses look fantastic! I’m pretty sure I’ll use your recipe soon!

Reply
Adina 19/12/2015 - 18:19

Thank you, Marcela. It would be great if you would make these. 🙂

Reply
Hanna 25/11/2018 - 18:19

Can the shortening be butter? Or coconut oil
L?

Reply
Adina 25/11/2018 - 20:48

I have only made it as described. The shortening we use in Germany is called palmin, which is actually coconut fat, but Not the same as coconut oil. You could try a smaller portion with coconut oil, but I cannot say how that will work. I would not use butter. Should you try coconut oil, please let me know if it works.

Reply

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