Crispy Chocolate Corn Flake Clusters Recipe
These simple, no-bake chocolate crisps have a satisfying crispy chocolaty crunch and less than 100 calories each!
Servings: 32
Equipment
Ingredients
- 7 ounces milk chocolate chips
- 5 ounces dark chocolate chips
- 3 cups corn flakes
- 1/3 cup dried cranberries
Instructions
- Gather and prepare all ingredients.
- Add the cornflakes to a medium bowl and set aside. Line two baking sheets with parchment paper or silicone liners and set aside.
- Add the chocolate chips (or chocolate melting wafers) to a microwave-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.
- Pour the melted chocolate over the cornflakes. Using a rubber spatula, 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.
- Fold in the cranberries, being careful not to crust the cornflakes.
- Working quickly with two medium spoons, drop mounds of chocolate clusters (about 1-2 tablespoons in size) onto the prepared baking sheets. Set aside and keep at room temperature until the chocolate is completely set and hardened.
- Gently remove the clusters from the sheet pans and serve.
- Store any leftover chocolate clusters in an airtight container.
Notes
Serving size: 1 crispy chocolate cluster
WW Points: 5
Check your WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.) 2 Weight Watchers PointsPlus (Old plan) 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.
(Must be logged into WW on a smartphone or tablet.) 2 Weight Watchers PointsPlus (Old plan) 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.
Nutrition
Serving: 1crispy chocolate cluster | Calories: 68kcal | Carbohydrates: 10g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.03g | Cholesterol: 0.04mg | Sodium: 24mg | Potassium: 51mg | Fiber: 0.3g | Sugar: 6g | Vitamin A: 47IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg