These Choco Crossies (Copycat) are insanely delicious and come together in under 60 minutes (no baking required!). They make a perfect (chocolate) food gift (e.g., Valentine’s Day, Mother’s Day, Christmas, birthday etc.).
About this Recipe
I’ve got a little treat coming your way – homemade Choco Crossies! I’ve got to admit, I’ve never been much of a chocolate person (shocker!) BUT for some reason I have always loved Choco Crossies and I can EASILY manage to eat a whole batch by myself. Over the years, I have tested and perfected this recipe many times and now I am going to share it with you. These no-bake chocolates are ridiculously quick and easy to whip up when you are short on time OR whenever the chocolate cravings kick in. Let’s do this!
Ingredients for Choco Crossies
I love this recipe as it only requires a few ingredients that I usually have on hand. The ingredients include couverture & compound chocolate, coconut oil, vanilla bean paste, almonds, Kellogg’s Frosted Flakes. Basically, you could make your own Choco Crossies with only two ingredients (corn flakes and chocolate) BUT I highly recommend adding the extra yummies to make them even more delicious.
How to make Choco Crossies
Although it’s an (almost) foolproof recipe, I want to stress how important it is to stick to the instructions when it comes to melting the chocolate. First, it’s important to keep the chocolate away from moisture (completely dry ALL the utensils before using them!). Second, tempering is key as we are using compound chocolate in combination with couverture chocolate.
Let me explain. Tempering refers to the process of (slowly) melting and cooling the chocolate. If the chocolate is tempered correctly, it keeps a smooth and shiny texture. If the chocolate is not tempered correctly, it won’t harden well and will form light greyish white streaks on the surface (trust me, I’ve learned it the hard way!).
Technically, you could skip the tempering part by only using compound chocolate. Compound chocolate is definitely easier to work with as it can be melted down without tempering BUT it won’t have the rich flavour and pretty shiny texture of the tempered couverture chocolate. Having said that, I would suggest to simply use whichever you prefer (or have on hand!).
How to serve Choco Crossies
Choco Crossies make a P-E-R-F-E-C-T (chocolate) food gift (hint: Valentine’s Day, Mother’s Day, Christmas, birthday etc.!). Simply put in little glass jars (or cello bags with cardboard wraps) and add a ‘homemade’ sticker (you could also attach the recipe!). I’m telling you, these little chocolates are insanely delicious. If you hurry, you could be done in less than an hour. Now, off you go to the kitchen. Enjoy!
More Cooking Inspiration
If you have a weakness for sweet treats, you might also like this Best Ever Ambrosia.
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Choco Crossies (Copycat)
- 300 g couverture chocolate chopped*
- 100 g compound chocolate chopped*
- 1 tbsp coconut oil
- 1 tsp vanilla bean paste **
- 1/2 cup almonds finely chopped
- 2.5 cups cornflakes frosted***
- Line a baking or cookie sheet with parchment paper.
- Over low heat, stirring often, slowly melt the couverture chocolate and compound chocolate (see notes!). It's important to make sure that the water doesn't boil. When the chocolate has melted, remove from heat and allow to cool for a minute or so.
- Add the coconut oil and vanilla bean paste and combine well. Then add the chopped almonds.
- Next, slightly crunch the Kellogg's Frosted Flakes (by hand) while adding them to the chocolate/almond mix. Combine well until evenly covered with chocolate.
- With a spoon, form Choco Crossies (1 tsp each) and transfer them to the prepared baking sheet (spread out in a single layer).
- Freeze the Choco Crossies until the chocolate is firm (about 15 minutes).
- Store your Choco Crossies in an airtight container for up to 4 weeks (preferably in the fridge!).
*Depending on your preference, use milk, dark, or white chocolate.
**Can be substituted with vanilla extract.
***I use Kellogg's Frosted Flakes.
Quick Tip: Tempering refers to the process of (slowly) melting and cooling the chocolate. If the chocolate is tempered correctly, it keeps a smooth and shiny texture. If the chocolate is not tempered correctly, it won't harden well and will form light greyish white streaks on the surface. Also, it's important that the chocolate is kept away from moisture (completely dry ALL the utensils before using them!). Technically, you could skip the tempering part by only using compound chocolate. Compound chocolate is definitely easier to work with as it can be melted down without tempering BUT it won't have the rich flavour and pretty shiny texture of the tempered couverture chocolate.