Chocolate Peanut Cornflake Crunch
The best thing to happen to a bowl of ice cream since fudge sauce.
Prep Time10 mins
Cook Time5 mins
Cooling Time20 mins
Total Time35 mins
Servings: 12 Servings
- 1 cup salted cocktail peanuts crushed
- 3 ½ cups cornflakes
- ½ cup chopped dried cherries or cranberries
- 2 cups semisweet chocolate chips divided
Line a baking sheet with parchment paper.
Place the peanuts, cornflakes, and dried cherries in a medium sized mixing bowl.
Place the 3/4 of the semisweet chocolate chips in a small microwave safe bowl and microwave in 20 second bursts, stirring in between each period, until the chocolate is melted and smooth (see Recipe Intro). Remove from the microwave, and add the rest of the chocolate chips in a few batches, stirring until each batch is melted before adding the rest. This will help the chocolate firm up nicely – like a modified tempering, which is what real pastry chefs and candy makers do.
Pour half of the chocolate over the cornflake mixture, and gently fold so that it starts to coat the mixture. Add the rest of the chocolate and fold again until everything is fairly well-coated, though you might see a peep of naked cherry or cornflake, which is nice.
Drop the mixture by the tablespoon onto the parchment paper and let it firm up (as discussed, it won’t adhere into a cohesive single perfect cluster, but some bits will stick together). In warmer weather, this may necessitate a brief stint in the fridge.
So, at this point when you pick up the clusters they will fall apart a bit. This is now what was intended. Scoop bowls of ice cream and distribute the Crunch over the tops.
Calories: 289kcal | Carbohydrates: 29g | Protein: 6g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 2mg | Sodium: 115mg | Potassium: 278mg | Fiber: 4g | Sugar: 15g | Vitamin A: 161IU | Vitamin C: 2mg | Calcium: 31mg | Iron: 5mg