Toasted Almond Chocolate Cornflake Clusters

Toasted Almond Chocolate Cornflake Clusters // Queen Smithereen.

Toasted Almond Chocolate Cornflake Clusters // Queen Smithereen.

Toasted Almond Chocolate Cornflake Clusters // Queen Smithereen.

Toasted Almond Chocolate Cornflake Clusters //  Queen Smithereen.

One Year: Smoothie Bowls, For Sharing
Two Years: Cherry Almond Granola
Three Years: Lavender Brownie Bites

Toasted Almond Chocolate Cornflake Clusters
Makes 12-16 clusters

2 cups bittersweet or semisweet chocolate chips
3 cups cornflakes
1 cup sliced almonds, toasted

Line a baking sheet with parchment paper. Using a double boiler, melt chocolate chips. If not using a double boiler, microwave chocolate chips, stirring ever 15 seconds or so until melted. Set aside and let chocolate cool slightly, about 5 minutes or so. In a large bowl, combine corn flakes and toasted almond slices. Pour in chocolate in halves, mixing in between. Use two tablespoons to gently spoon clusters of the mixture onto parchment paper. Refrigerate immediately until the clusters have set, about 20-25 minutes. Store in an airtight container. Clusters will last up to 5 days.

10 comments

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  1. Rhonda Sittig

    Kelsey– loved hearing the story of all your wanderings! and the chocolate clusters are made of ingredients at the top of my yum list so how can they be anything but delicious !!
    I grew up fairly stationery, but the first 20 years we were married we moved 13 times– I’m an expert packer!! So I get your meandering life story…

    Liked by 1 person

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