Choco Flakes
Recipe type: Breakfast or Snack
  • 4 cups corn flakes
  • 1 lb semi-sweet chocolate
  1. Line two cookie sheets with parchment paper or prepare cupcake paper liners.
  2. In a medium pot, put an inch of water and let it boil. Reduce heat to low and let it simmer.
  3. Put the chocolate in a bowl and place it over the simmering water in the pot. Make sure that the bottom of the bowl does not touch the water.
  4. Melt slowly over low heat, stirring constantly. When chocolate has melted, remove from heat. Set aside, allow to cool slightly.
  5. Add the corn flakes to the melted chocolate. Using a wide spatula, gently fold in the corn flakes and mix until evenly coated.
  6. Using a tablespoon, scoop small mounds of the choco flakes onto the parchment paper-covered baking sheet or paper liners.
  7. Cool in the fridge no longer than 10 minutes. Serve and enjoy.
It is easier to use one spoon to scoop and and another spoon to scrape the scooped mixture to the baking sheet or paper liner.
Always use fresh box of corn flakes.
Store in a covered container, it is good for two weeks at room temperature. If your house is on the warm side, keep it covered in the fridge.
Recipe by My Style Recipe at