Trust the Barefoot Contessa to elevate even the simplest of recipes. Her English Chocolate Crisps, known worldwide as Cornflake Candies, Cornflake Cookies, or Birds Nest Cookies, consist of clusters of cereal coated in chocolate, yet they exude the sophistication of treats from a high-end chocolatier.
What sets these treats apart? Ina Garten ingeniously enhances this childhood favorite in a few straightforward ways. Firstly, she avoids using just any milk or semi-sweet chocolate chips. Given the limited ingredients in this recipe, the quality of the chocolate truly makes a difference. Ina opts for premium brands like Lindt or Perugina. Additionally, the recipe incorporates two types of chocolate—milk and bittersweet—to create a nuanced, refined flavor profile that isn’t overwhelmingly sweet. If those specific brands are unavailable, Ghirardelli or Guittard chocolate can be used as substitutes.
To introduce an extra dimension, she adds dried cranberries, providing a delightful tart contrast to the crispy, chocolate-coated cornflakes. (Dried cherries could serve as an equally suitable alternative.)
How to Prepare English Chocolate Crisps
While the process of combining cereal and melted chocolate is straightforward, Ina offers detailed instructions for melting the chocolate in the microwave. She suggests heating and stirring three-quarters of the chocolate at 30-second intervals until it reaches a smooth consistency, then adding the remaining chocolate and stirring until fully blended. Although it may seem meticulous, this technique ensures a smooth, glossy chocolate coating that evenly envelops the cornflakes and sets beautifully.
Instead of allowing the crisps to set at room temperature, I recommend transferring them to the refrigerator for approximately 10 minutes to ensure the chocolate sets completely.
What I Would Alter
Since my family devoured these delectable treats, I wouldn’t make significant changes to the recipe. However, on my next attempt, I plan to sprinkle a light dusting of flaky salt on top to offset the sweetness and finely chop the dried cranberries for better distribution throughout the crisps.
The recipe yields 8 generously sized crisps, but by spooning smaller portions of the cornflake mixture, you can easily create a batch of 16 (I prefer smaller sizes for easier consumption). It goes without saying that you can scale up the recipe as needed for a larger group or simply for your own enjoyment—these treats are incredibly moreish.
Related: Ina Garten’s Cast-Iron Skillet Brownies Are “Hot, Gooey, And Delicious” Read the original article on Southern Living
