2cupschocolate chipsor chopped baking chocolate, about 11 oz. White chocolate, dark chocolate, semi-sweet, or milk chocolate all work.
Optional Toppings or Additions
chopped or shaved almonds
Cover one large or two smaller baking sheets with parchment or wax paper.
Melt the chocolate in a stainless steel bowl or double boiler over a pot of simmering water.
When chocolate is completely melted, take off heat and stir.
VERY IMPORTANT: Make sure you let the chocolate cool off a little before you pour it over the cornflakes so the cereal does not get soggy.
Pour over corn flakes and carefully stir with a rubber spatula until everything is coated.
Use a tablespoon to make little heaps on the baking sheet until you have used up all the mixture. (If you want to make them smaller, you can use a teaspoon instead.)
If adding any toppings, you can do this now.
Chill in the fridge for about 30 minutes. Enjoy!
The nutritional information provided is based on 1 serving out of 10, using dark chocolate chips. Nutritional information will vary based upon what type of chocolate you use and how large or small your scooped cookies are.
No bake cornflake cookies can be stored in an airtight container kept at room temperature or in a cool dry place for up to 4 days, or in the refrigerator for 1 week.