Crispy Chocolate Corn Flake Clusters (4-Ingredients)

Easy Crispy No-Bake Chocolate Cornflake Clusters are perfectly portion-controlled and a delightfully fun way to satisfy a chocolate craving. With just a handful of common ingredients, you can assemble these chocolate candy clusters in no time.

You can even melt the chocolate in the microwave (affiliate link), so there’s no need to even to turn on the stove or oven!

How Many Calories and WW Points in Crispy Chocolate Corn Flake Clusters?

According to my calculations, each chocolate candy cluster has just 68 calories.

To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on your smartphone or tablet.)

Recipe Ingredients

• Corn Flakes – I’ve only made these with cornflakes, but other crispy flake cereal, such as Special K, should work.
• Milk chocolate chips (I used Ghirardelli milk chocolate flavored melting wafers)
• Dark chocolate chips (I used Ghirardelli dark chocolate flavored melting wafers)
• Dried cranberries – Dried cherries, raisins, or chopped apricots would also be delicious.

How to Make Crispy Corn Flake Clusters, Step-by-Step

Step 1: Gather and prepare all ingredients.

Step 2: Add the cornflakes to a medium bowl and set aside. Line two baking sheets with parchment paper or silicone liners and set aside.

Step 3: Add the chocolate chips (or chocolate melting wafers) to a microwave (affiliate link)-safe bowl and heat on HIGH for 30 seconds. Remove bowl and stir chocolate. Continue heating (in 30 second increments) and then stirring the chocolate, just until melted – being careful not to scorch the chocolate.

Step 4: Pour the melted chocolate over the cornflakes.

Using a rubber spatula (affiliate link), carefully fold the chocolate and cornflakes together until the cornflakes are completely coated with chocolate. Be sure to work quickly as the chocolate will slowly begin to harden.

Step 5: Fold in the cranberries, being careful not to crush the cornflakes.

Step 6: Working quickly with two medium spoons, drop mounds of chocolate clusters (about 1-2 tablespoons in size) on the prepared baking sheets. Set aside and keep at room temperature until chocolate is completely and hardened.

Step 7: Gently remove the clusters from the sheet pans and serve.

Step 8: Store any leftover chocolate clusters in an airtight container.

Recipe Notes

The original recipe calls for a combination of bittersweet chocolate and milk chocolate for coating these crispy clusters. I really like the taste and texture of Ghirardelli’s chocolate melting wafers, so I used a combination of dark chocolate and milk chocolate. But if you prefer, you can use all milk chocolate or all dark chocolate.

More ideas for mix-ins include: raisins, chopped dried apricots, dried cherries, chopped walnuts, chopped almonds or peanuts.

You could even add a little peanut butter or almond butter when melting the chocolate to make Crispy Peanut Butter Chocolate Clusters.

Remember to adjust your WW Points accordingly when making any ingredient substitutions.

Serving Suggestions

These No Bake Chocolate Cornflake Crisps make wonderful hostess gifts or a simple addition to any dessert table. A delightfully light and chocolaty ending to any meal.

I love the they are kid-approved and really easy to make!

Ways to Use Leftovers

Any leftover Chocolate Clusters can be store in an airtight container at room temperature. If you are in a hot or humid climate, they may need to be refrigerated so they don’t melt.

Here is another family-favorite kid-friendly snack – Honey Sweetened Pumpkin Brittle…

If you’ve made Low Calorie Crispy Chocolate Cornflake Clusters, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.

Recipe source: Ina Garten’s Make It Ahead: A Barefoot Contessa Cookbook (affiliate link)

More WeightWatchers Friendly Sweet Treats

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