No-Bake Crunchy Chocolate Cookies Recipe (Schokocrossies)
These no-bake crunchy chocolate cookies are called 'Schokocrossies' in Germany and are extremely simple to make, only using 3 ingredients! And let me warn you that they are addictive! They're one of my favorite German chocolate snacks growing up, perfect as an afternoon snack with a cup of coffee or hot chocolate!Luckily, these homemade crispy chocolate cookies are super easy to throw together in only a few minutes, using just three ingredients! And guess what? They’re just as good - if not better - than the store-bought Schokocrossies I grew up on.
Servings: 50 cookies
Calories: 1576kcal
Equipment
- 1 Mixing Bowls This is my favorite set of German-designed mixing bowls!
- 1 Baking Sheet Or anything else you can place your cookies on.
- Parchment Paper Or wax paper - for letting your cookies set up.
Ingredients
- 200 grams bittersweet chocolate Make sure it's great quality! You can use white, milk or dark chocolate!
- 60 grams cornflakes
- 60 grams slivered almonds
Instructions
- Dry roast the slivered almonds in a pan until starting to brown. Add to a large bowl with the cornflakes and stir to combine.60 grams slivered almonds, 60 grams cornflakes
- Create a waterbath by filling a small pot with a little bit of water and inserting a well-fitting steel bowl with your chocolate.Bring the water to a gentle simmer and gradually melt the chocolate until smooth. Alternatively, see my tips below for microwave instructions.200 grams bittersweet chocolate
- Add in the melted chocolate and stir until all the cornflakes and almonds are covered.
- Using 2 soup spoons, place small chocolate cookies on a baking sheet prepped with parchment paper and allow to cool for 3 hours at room temperature or until set.To speed things up, see my tips below.
Notes
Tips
- Melt Chocolate In Microwave. Heat the chocolate in the microwave instead of a Bain-Marie. you can gradually melt the chocolate in the microwave, making sure to work with a microwave-safe container and heating for no longer than 60 seconds at a time, stirring in chocolate in between. If you overheat it, it can burn and become hard (a very sad picture).
- Speed it up! Don't want to wait around for your no-bake cookies to air dry or have impatient kiddos waiting around? Then pop them in the fridge for about 30 minutes (or the freezer for about 15 minutes) and they're ready to go!
- Storing: Schokocrossies keep well in storage bags for up to 2 weeks in the fridge.
- Switch it up: The classic Schokocrossies use milk chocolate, but I wanted more variety, so I ended up doubling the recipe and used ⅓ of each milk, white and dark chocolate instead. Feel free to also substitute the slivered almonds for chopped up peanuts or cashews, whichever you feel like or may have on hand. The almonds create the classic Schokocrossies.
Nutrition
Calories: 1576kcal | Carbohydrates: 184g | Protein: 25g | Fat: 99g | Saturated Fat: 43g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 41g | Trans Fat: 0.01g | Sodium: 470mg | Potassium: 1121mg | Fiber: 20g | Sugar: 111g | Vitamin A: 1072IU | Vitamin C: 13mg | Calcium: 212mg | Iron: 25mg