Do you need a quick and last minute Valentine or Chocolate Fix treat? If you liked the ease of my 123 Cookies you will really like these. Even though it is still cold outside I don’t mind having a dessert recipe that does not require the oven.
Plus the kids can easily get involved with these.
I found these yummy treats in my Feburary Issue of EVERYDAY FOOD. I used a small ice cream scoop and placed them in white and red mini cupcake holders I had around the house. I also used a variety of chocolate that I had in the house including semi-sweet chips. The quality of the chocolate is going to shine through with this recipe.
The first time I made them with real dried cherries, the second time with cherry infused cran-raisins preferred the original although the others were not bad. Don’t like cheeries, why not try dried apricots or blueberries? Let me know if you try a different combination, maybe some white chocolate?
I halved this recipe and made 18 using my mini ice cream scoop. The original recipe says it makes 18 heaping tablespoonfuls.
3 cups of Cornflakes
1/2 cup dried cherries
10 ounces bittersweet chocolate, finely chopped 1 3/4 cup
In a large bowl, break cornflakes into small pieces with your fingers. Add cherries and toss together.
Place 2/3 cup chocolate in a medium heatproof bowl set over a pot of simmering water and stir occasionaly until it melts. The second time I just used the microwave to melt the chocolate.
Remove from the heat and add remaining chocolate, stirring until melted. Pour over cornflake mixture and gently fold just until cereal and cherries are completely covered.
Drop by heaping tablespoons onto two parchment-lined baking sheets or into mini paper or foil cupcake holders and let cool for about 1 hr. Store in an airtight container for up to a week.
Put them in a baggy or Dollar store heart container to give to your Valentine.