Over the weekend we popped over to a fellow mummy blogger’s home to pick up some shelves from her garage sale. While The Husband wasÂ dismantlingÂ the shelves, Xan and I decided to do a little more shopping. He almost immediately spotted the cookbook among the boxes of books and while flipping through it, he got excited and told me he wanted to make everything in the book. Since it was only $4, it was definately coming home with us.
He wanted to make the Chocolate Crispies from the very start mostly because he loves cereal and it was the main ingredient in the recipe. I liked the recipe because it is simple and just nice for Chinese New Year! Yay!
Here are the directions with some slight modification.
12 Paper cases (more if you are using the bite sized ones like ours)
- 55g butter
- 4 tbsp golden syrup (I couldn’t find the regular ones so we bought the one mixed with honey.)
- 100g milk chocolate broken into pieces (I already had a packet of Hershey’s semi-sweet chocolate chips in the fridge so I used that instead.)
- 70g cornflakes (We normally use Nestle’s cornflakes because it’s thicker and doesn’t turn into mush very quickly)
Put the butter, syrup and chocolate into a mixing bowl. Place the bowl over a large saucepan of simmering water.
Since I don’t have a heatproof mixing bowl, I used my Visionware saucepan and partially submerged it into a big pot of water. Clever right? I also say!
Allow the butter, syrup and chocolate to melt, stirring to mix well
Remove the pan from the heat. Take the bowl out of the saucepan.
Add the cornflakes to the mixture and stir well, using a wooden spoon. (I used a regular metal spoon. Made no difference to me.)
Not to belittle you but please remember it is going to be HOT!
Oh, because the cornflakes were enormous and the paper cases we bought were so tiny, I told Xan to mash it up as much as possible so that it will be easier for him to spoon later. I waited a little while for the saucepan to cool a bit before I allowed my little assistant to help me with the mixing bit.
Carefully spoon the mixture into the paper cases. Doesn’t matter if you spill some, you or your little assistant can always lick it up.
After you have completed putting the mixture into the paper cases, stand back and admire your masterpiece please. You deserve it.
Leave your crispies to set in the fridge for 1 hour. You can store them in an airtight tin so they stay crisp. Truthfully, in our humid climate, I doubt it will stay solid and not a melted mess if left in the open. You might want to store them in a cool dry area just to be safe.
You could substitute the chocolate pieces with Milo or chocolate drink mix.
Add 55g raisins to make them even chewier.
Before you pop them into the fridge, add sprinkles on top to make them look pretty. We wanted to but Mummy was too tired and forgot all about it.
1 hour later. Voila! Buelly buelly quick and easy ah? We are definately going to make another batch of this for his school’s Chinese New Year party next week. This time, we will remember to put the sprinkles for sure 🙂
There are other similar recipes floating around the net. Search “Chocolate Crispies” and pick one that suits you.
Have a happy weekend!