Cornflakes and lots of chocolate. This is the typical chocolate crossies flavour that many of us know. I wanted to add a little more Christmas flavour to the chew, so I added a few almonds and speculoos biscuits to this recipe.
Crunchy, crunchy, crunchy...
The great thing about these biscuits is that they don't require any baking and are quick and easy to make. And making the heaps can be really meditative. Listen to some good Christmas music and let the fridge do the rest. Bang, done!
Preparation time: approx. 30 min
Ingredients for approx. 60 pieces
- 100 g slivered almonds
- 100 g speculoos
- 300 g dark chocolate
- 1 tsp coconut oil
- 70 g cornflakes
- some cinnamon
Preparation
Toast the almond slivers in a pan without fat until they are fragrant and lightly browned. Leave to cool.
Break the speculaas biscuits into small pieces.
Chop the dark chocolate and melt together with the coconut oil over a bain-marie.
Transfer the chocolate to a large bowl and fold in the almond slivers, speculoos crumbs and cornflakes. Stir the mixture carefully until everything is covered in chocolate.
Using a tablespoon, place heaps on a baking tray or large board lined with baking foil and leave to set.
It's best to keep the almond and speculoos chocolate crossies in the fridge so that they are always nice and crispy and keep well.
Merry Christmas!
Your Katinka
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