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Crunchoco Cookies Copycat

Prep Time5 minutes
Cook Time5 minutes
Course: Dessert
Keyword: No Bake Cookies, Taiwanese Chocolate Cookies
Author: minminutes

Ingredients

  • 150 g Corn Flakes
  • 125 g Milk Chocolate Bar* I used Trader Joe's Pound Plus Milk Chocolate
  • 125 g Dark Chocolate Bar* I used Trader Joe's Pound Plus Dark Chocolate

Instructions

  • Chop/break chocolate bar into 1/2" pieces and combine them in microwave safe bowl. Measure out cornflakes and put them in a mixing bowl.
  • Heat chocolate on medium level for 1 minute (I heat mine on level 5, with level 10 being the highest). Heat chocolate on high level for 30s, removing every 30s to stir until chocolate is completely melted. Once chocolate is completely melted, pour over cornflakes.
  • Gently mix with spatula. Don't worry if some of the cornflakes break, as they will. Continue mixing until all the cornflakes are completely coated with chocolate
  • Scoop chocolate covered cornflakes into regular muffin tins, filling about 3/4 full. (One batch makes about 18 servings)**
  • Allow to chill for 30 minutes in refridgerator
  • Remove from muffin tin and enjoy straight out of the fridge. Store in airtight container in fridge at all times.

Notes

*You can always adjust the ratio of dark to milk chocolate depending on your taste preference. If you want a sweeter version, use more (or all) milk chocolate. If you want a less sweet version, use more (or all) dark chocolate.
**You can also customize add-ons before sending the crunchoco to set in the fridge. Simply sprinkle some add-ons and gently press on the cookies before sending to fridge. Nut bits (hazelnut, almond, etc) are good options. You can also add mini chocolate chips, white chocolate chips, M&Ms, etc. My family's favorite is toffee bits.
 
Recipe by minminutes of MindyMakes. All images and content on this site are copyright protected. Please do not use my images without my permission. If you'd like to share this recipe on your website, please re-write the recipe and link to this post as the original source. Thank you!