Directly from Ina Garten’s, ‘Make it Ahead’ book, these are quick, easy, and totally addictive – enjoy!
~206 g (7 1/4 oz) milk chocolate – I used Lindt Extra Creamy
~157 g (5 1/2 oz) bittersweet chocolate – I used Lindt 70% Dark
3 c. Kellogg’s cornflakes
1/3 c. dried cranberries + extra to push into the tops of the not-yet-hardened crisps
Line a large baking sheet with parchment – but choose one that fits in your fridge if you want to chill the crisps and therefore enjoy them sooner. Chop up all of the chocolate, place in a glass bowl and microwave in 30 second increments until the chocolate is almost melted, stirring as needed with a sturdy spatula. When it’s close to being melted, but not yet too warm, stir vigorously until smooth, gently fold in the corn flakes, followed by the cranberries, and work quickly so the chocolate doesn’t firm up on you!
Drop or spoon the mix in 8 to 12 rounds on your prepared baking sheet and then leave to set at room temperature, or pop them into your fridge to harden quickly. Peel off the paper and serve as you wish!