Tips: There was once a popular
confection in this country made by melting chocolate chips and stirring
in chow mein noodles from a can. Remember that? Nancy from Ohio
does. She loved them as a kid and now, looking for easy recipes
to make with her young children, would like to re-create them. However,
she’s just discovered that her daughter has a wheat allergy.
Exit the chow mein noodles; even those I could find made with rice
flour also contained wheat. Luckily, I found a readily available
cereal without wheat ingredients. While they won’t be quite
the same as Nancy’s old favorites, maybe she can start a new
tradition with her kids. These are quick and easy, and most people
seem to like a little crunch associated with their chocolate.
They’re also ideal for treats for Mom on Mother’s Day
if you’re a novice cook. You can use supermarket chips to
make these, but they are much improved by good-quality bar chocolate,
finely chopped. Although I try hard not to recommend against any
particular brand of chocolate, Lindt bars do not work well for this
recipe. Their milk chocolate is very thin when melted, so thin that
it’s almost impossible to mound the clusters high, and they
really look best that way.
Store these in the refrigerator in an airtight container. They’ll
keep for at least three weeks; I’ve never been able to store
them for longer, because people keep eating them. It is important
to serve these at room temperature, as they are far easier to eat
and have much more flavor with the chill off. Allow them to stand
at room temperature, lightly covered, for thirty to sixty minutes
Yield: 20 to 24 clusters
- 1 pound milk chocolate, finely chopped OR as chips
- 2-1/4 cups cornflakes
Line a cookie sheet with aluminum foil, shiny side up.
Place finely chopped chocolate or chips in medium microwaveable
bowl. Microwave at 50% (medium) power for about 90 seconds. Stir
thoroughly. Continue to microwave at 50% (medium) power for further,
shorter intervals, stirring well between each, until almost melted.
Remove from microwave; stir until melted and smooth.
Add cereal; fold in gently until well-coated with chocolate (be
careful here; you don’t want all of the cereal crushed into
tiny bits). Drop by heaping teaspoons (not measuring teaspoons)
onto foil-lined cookie sheet, mounding clusters high. Chill 20
to 30 minutes, or until set.
Using a paper towel or tissue to protect the clusters from the
heat of your hand, gently peel from foil. Store in refrigerator
in airtight container. Allow to stand at room temperature 30 to
60 minutes, lightly covered, before eating.
©Stephanie Zonis provides the
above information to anyone, but retains copyright on all text.
This means that you may not: distribute the text to others without
the express written permission of Stephanie Zonis; "mirror"
or include this information on your own server or documents without
my permission; modify or re-use the text on this system. You MAY:
print copies of the information for your own personal use; store
the files on your own computer for your personal use only; reference
hypertext documents on this server from your own documents.