This is an easy-to-make, kid-friendly treat, especially in the summer when no cook wants to heat up the kitchen. I first made this with cornflakes, but have since used many other types of non-sugar-coated cereals, like Cheerios and Rice Krispies. This can even be a great, slightly indulgent breakfast treat, for kids and adults alike.
- 4 cups very crisp cornflakes or other non-sugar-coated flaked cereal
- 1 pound bittersweet chocolate, tempered
Line 2 rimmed baking sheets with parchment paper.
Place the cereal in a large bowl. Pour about half of the chocolate over the cereal and, using a rubber spatula, toss the cereal around to coat evenly. The chocolate will begin to set. When the first coating has set, pour in the remaining chocolate and again toss to coat evenly.
Working quickly while the chocolate is still pliable, scoop up small mounds of the the cereal and place them on the prepared baking sheets. Set aside for about 30 minutes, or until hardened completely. If your kitchen is very hot, you can place the baking sheets in the refrigerator for no more than 10 minutes to speed the setting.
Layer the cereal clusters, separated by sheets of waxed paper, in an airtight container and store at room temperature for up to 2 weeks.
Serving size is 2 scoops.