Crispy Crackolates

Quarter to eight on a schoolday morning -- the girls are outside in their pajamas, riding their bikes in tiny circles on the deck, bellowing "Taxi! Taxi!"  High spirits, yes, anticipation too -- Julia of pre-school (which she loves but will not admit to) and Laura of her first kindergarten field trip later this morning, on the schoolbus -- and, it must be said, a little bit of chocolate.

We made Yarnstorm's Crispy Crackolates yesterday, and it was hardly surprising that they were a big hit.  (Great blog, lovely photos, lots of chocolate, how can you not love it?)  These are spectacularly easy, and one of those things that turns out to be more than the sum of its parts.  Aside from the chocolate, it doesn't sound like it should really work, but it does.  We somehow restrained ourselves from eating all of them then, and so after the girls woke up at the crack of dawn this morning, they begged for the last two crackolates after breakfast.

I've taken the liberty of translating and adapting the recipe somewhat for those of us in this metrically-benighted land.  (Please visit Jane for the English/metric version.)  Hershey's bars come in 5 oz. divided into 16 squares, which, try as I might, I cannot get into 4 oz. without eating a number of them in the process.  Might as well get that chocolate into the recipe, eh?

 

Chocolate Cornflake Cakes, or Crispy Crackolates

4 tablespoons butter
4 tablespoons golden syrup (substitute light corn syrup, if you need to)
5 oz. chocolate (milk or dark, as you like)
scant 3 cups cornflakes

Line a 12-count muffin pan with muffin papers.

Melt the butter, corn syrup, and chocolate in a large heavy-bottomed saucepan (large enough to stir in the cornflakes).  When the chocolate is melted and smooth, remove from the heat and add the cornflakes, stirring gently until the cornflakes are well coated.

Spoon the mixture into the prepared muffin cups.  Refrigerate for about 15 minutes, then enjoy.

Makes 12 "cakes".  Preparation time, 20 minutes.  Store any leftovers (!) in the refrigerator.

Comments

[Jeanne]

Lyle's Golden Syrup (which you can sometimes get in grocery stores, but I found at Cost Plus) is similar to Karo light corn syrup, but has a rather richer, brown-sugary taste to it. The results with this recipe will be pretty much the same, texture-wise, with Karo or golden syrup, although the taste will be very slightly different.