I made these a while ago, but it doesn't look like they ever got written up. I remember encountering a few issues which meant they didn't come out quite as intended, but they were still fine. And they were fun to make. I'd love to try them with cornflakes next time!

Chocolate Crackles

From Edmonds Cookery Book

Ingredients

• 250g vegetable shortening
• 1 c. icing sugar
• 1/4 c. cocoa powder
• 4 c. crispy rice cereal or cornflakes
• 1 c. fine desiccated coconut¹

Directions

1. Melt the shortening over medium-low heat.
2. Sift in the icing sugar and cocoa powder and mix well.
3. Stir in the rice cereal and coconut until thoroughly combined.
4. Spoon into paper cupcake cases and chill for 30 minutes.

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¹ The recipe doesn't specify whether the coconut should be sweetened or unsweetened. Having now tried it with unsweetened coconut, I feel fairly confident in saying that it's meant to be sweetened coconut. That said, they were still perfectly edible with the unsweetened variety, just not as sweet as I'd normally expect a dessert to be. ^Back

Got this as an extra Hello Fresh inclusion and it was delicious, and also really quick and easy to put together. Based on personal experience I recommend doubling the recipe and making it in a larger pan because once made it goes fast.

Crunchy Chocolate Peanut Butter Bars

Hello Fresh

Ingredients

• 2 tbsp butter
• ½ C bittersweet chocolate
• 1 tbsp honey
• 3 tbsp smooth peanut butter
• ⅛ tsp salt
• 2 C cornflakes
• 4 tbsp chopped peanuts

Directions

1. Initialize a double boiler.
2. Add butter, chocolate chips, honey, peanut butter, and salt. Whisk together until chips melt and mixture is smooth.
3. Gently stir in cornflakes.
4. Line an 8" loaf pan with parchment paper. Pour in chocolate-cornflake mix.
5. Sprinkle peanuts overtop.
6. Refrigerate until set, ~2 hours.