The following “CHEW THIS!” column originally appeared in “The Courier-Times” and / or “The Shelbyville News”. Check their websites for further information.
Chocolate Crisps
Blaise Doubman
I have had some type of version of these most all of my life. Some people may call them clusters, some may even call them Hay Stacks, candy wreckage, chocolate hills or crisps. I like the name Chocolate Crisps. Although there are more in these than just chocolate, mine has exactly 3 ingredients if you do not count the flakey sea salt you can sprinkle over the top of them if you like. This is a deliciously decant dessert that pairs nicely with a variety of wines. Red wine being my personal favorite. This recipe is also very versatile. You can use whatever flavor combination of chips, butterscotch or white choclalte even for example, as well as adding in additional dried fruit, taking it out and replacing it with nuts or a variety of both.
This is the perfect recipe where your taste buds are in control. If you want raisins and cranberries in yours and want to use white chocolate, go right ahead! That actually sounds delicious. Make this recipe with your children to get them involved in the kitchen! Use an ice cream scoop with these to achieve the perfect size everytime. Another trick would be to make these, store in the refrigerator for them to firm up, then take out when ready to eat and allow to come to room temperature and then enjoy!
Chocolate Crisps
1 cup milk chocolate chips
3/4 cup bittersweet chocolate chips
3 cups corn flakes
1/3 cup dried cranberries
Line a large baking sheet with parchment paper.
In a medium sized microwave safe bowl combine the milk chocolate chips and bittersweet chocolate chips. Microwave on high for 3 minutes, stirring every 30 seconds, until the chocolate is smooth and melted.
In a large bowl pour corn flakes and dried cranberries. Pour melted chocolate over corn flakes and dried cranberries.
Combine well, coating every single corn flake and dried cranberry with the melted chocolate.
Place large scoops onto prepared baking sheets. Sprinkle the top with salt if desired.
Allow to set up before enjoying.
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