Chocolate Cornflake Bites

These crispy crunchy chocolate cornflake bites are the easiest no bake cornflake dessert, made with just a handful of ingredients. The chocolate cornflake balls make for a perfect little snack or light dessert. Kids love making these and eating these and you will too!

Jump to:

• What makes chocolate cornflake balls so good?
• What ingredients do I need to make chocolate cornflake bites?
• How do I make this recipe?
• Chocolate cornflake cookies variations:
• Storing leftover chocolate cornflake cakes:
• Recipe FAQs:
• Chocolate Cornflake Bites

What makes chocolate cornflake balls so good?

They are crunchy bites completely coated with chocolate. How can you get any better?

It takes just a few minutes to make these, and require just a few basic ingredients.

Chocolate cornflake cookies are easily adaptable, you can use any type of chocolate you want. Try adding some peanut butter for chocolate peanut butter clusters. You can even swap out the cereal for another type.

You can make different shapes and forms. Turn this into a chocolate cornflake tray bake by pressing the mixture into an 8 inch square pan, or make a chocolate cornflake slice by pressing the mixture into a loaf pan.

What ingredients do I need to make chocolate cornflake bites?

Chocolate: Actual chocolate pieces give a much richer flavor than using cocoa powder. My favorite concentration of chocolate is a mix of milk and semi sweet chocolate. Not too dark, and not too sweet. You can follow the recipe, or use all of one kind.

Honey: Just a tiny bit of honey adds a touch of sweetness, and smooths out the melted chocolate.

Cornflakes: The star of these chocolate cornflake cookies, any generic brand of cornflakes will work great.

How do I make this recipe?

1. Crush the cornflakes a little with your hands to break the texture down a little. They don’t need to be fine crumbs, a mixture of chunks is great. Place the cornflakes into a large bowl.
2. Add the chocolates to a microwave safe bowl. Melt gently by microwaving in 30 second intervals, stirring with a spatula after each 30 seconds, until chocolate is nearly all melted. At this stage, stir until chocolate melts completely.
3. Mix in the honey and stir to combine.
4. Pour the chocolate mixture over the cornflakes, and stir quickly with a rubber spatula to coat evenly.
5. Use a spoon to scoop up about 1 tablespoon of the chocolate cornflake mix onto the parchment paper. Use another spoon to sort of push it into a cluster shape. It’ll be wet but it’ll set quickly.
6. Repeat until all the chocolate cornflake mix is used up. Chill in the fridge until set, this won’t take longer than 30 minutes. Store any extra cornflake cookies at cool room temperature or in the fridge. If storing in the fridge, let them come to room temp a little before enjoying.

Chocolate cornflake cookies variations:

Peanut butter chocolate cornflake clusters: If you want, you can add a tablespoon or two of peanut butter to get chocolate peanut butter bites. Add the peanut butter to the bowl with the chocolate before melting, and proceed with the recipe by melting the peanut butter and chocolate together.

Milk chocolate cornflake clusters: Use all milk chocolate. For dark chocolate cornflake clusters, use all semi-sweet or 70% chocolate.

Cornflake nests: For a fun springtime dessert, place the cornflake mixture into muffin liners, and top with mini sugar coated chocolate candy eggs.

Storing leftover chocolate cornflake cakes:

Store leftovers in the fridge in a tightly covered container for up to 2 weeks. They can also be frozen for up to 3 months. Thaw individual clusters briefly at room temperature or overnight in the fridge before enjoying.

Recipe FAQs:

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