Crispy Chocolate Corn Flake Clusters

Easy Crispy No-Bake Chocolate Cornflake Clusters are perfectly portion-controlled and a delightfully fun way to satisfy a chocolate craving. With just a handful of common ingredients, you can assemble these chocolate candy clusters in no time.

You can even melt the chocolate in the microwave, so there’s no need to even to turn on the stove or oven!

How Many Calories and WW Points in Crispy Chocolate Corn Flake Clusters?

According to my calculations, each chocolate candy cluster has just 68 calories.

To see your WW Points for this recipe, click here to track it in the WW App!
(You must be logged into WW on your smartphone or tablet.)

Recipe Ingredients

Corn Flakes

Milk chocolate chips (I used Ghirardelli milk chocolate flavored melting wafers)

Dark chocolate chips (I used Ghirardelli dark chocolate flavored melting wafers)

Dried cranberries

How to Make Crispy Corn Flake Clusters, Step-by-Step

Step 1: Gather and prepare all ingredients.

Step 2: Add the cornflakes to a medium bowl and set aside. Line two baking sheets with parchment paper or silicone liners and set aside.

Step 3: Add the chocolate chips (or chocolate melting wafers) to a microwave-safe bowl and heat on HIGH for 30 seconds. Remove bowl and stir chocolate. Continue heating (in 30 second increments) and then stirring the chocolate, just until melted – being careful not to scorch the chocolate.

Step 4: Pour the melted chocolate over the cornflakes.

Using a rubber spatula, carefully fold the chocolate and cornflakes together until the cornflakes are completely coated with chocolate. Be sure to work quickly as the chocolate will slowly begin to harden.

Step 5: Fold in the cranberries, being careful not to crush the cornflakes.

Step 6: Working quickly with two medium spoons, drop mounds of chocolate clusters (about 1-2 tablespoons in size) on the prepared baking sheets. Set aside and keep at room temperature until chocolate is completely and hardened.

Step 7: Gently remove the clusters from the sheet pans and serve.

Step 8: Store any leftover chocolate clusters in an airtight container.

Recipe Notes

The original recipe calls for a combination of bittersweet chocolate and milk chocolate for coating these crispy clusters. I really like the taste and texture of Ghirardelli’s chocolate melting wafers, so I used a combination of dark chocolate and milk chocolate. But if you prefer, you can use all milk chocolate or all dark chocolate.

More ideas for mix-ins include: raisins, chopped dried apricots, dried cherries, chopped walnuts, chopped almonds or peanuts.

You could even add a little peanut butter or almond butter when melting the chocolate to make Crispy Peanut Butter Chocolate Clusters.

Remember to adjust your WW Points accordingly when making any ingredient substitutions.

Serving Suggestions

These No Bake Chocolate Cornflake Crisps make wonderful hostess gifts or a simple addition to any dessert table. A delightfully light and chocolaty ending to any meal.

I love the they are kid-approved and really easy to make!

Ways to Use Leftovers

Any leftover Chocolate Clusters can be store in an airtight container at room temperature. If you are in a hot or humid climate, they may need to be refrigerated so they don’t melt.

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Crispy Chocolate Corn Flake Clusters Recipe

These simple, no-bake chocolate crisps have a satisfying crispy chocolaty crunch and less than 100 calories each!

Course Dessert

Cuisine American

Keyword chocolate cornflake candy clusters, chocolate cornflake crisps, chocolate crisps

Prep Time 15 minutes

Cook Time 0 minutes

Total Time 15 minutes

Servings

Calories 68kcal

Author Peter | Simple Nourished Living

Equipment

Microwave-Safe Bowl

Cookie Sheet

Ingredients

7 ounces milk chocolate chips5 ounces dark chocolate chips3 cups corn flakes1/3 cup dried cranberries

Instructions

Gather and prepare all ingredients.

Add the cornflakes to a medium bowl and set aside. Line two baking sheets with parchment paper or silicone liners and set aside.

Add the chocolate chips (or chocolate melting wafers) to a microwave (affiliate link)-safe bowl and heat on HIGH for 30 seconds. Remove bowl and stir chocolate. Continue heating (in 30 second increments) and then stirring the chocolate, just until melted – being careful not to scorch the chocolate.

Pour the melted chocolate over the cornflakes. Using a rubber spatula (affiliate link), carefully fold the chocolate and cornflakes together until the cornflakes are completely coated with chocolate. Be sure to work quickly as the chocolate will slowly begin to harden.

Fold in the cranberries, being careful not to crust the cornflakes.

Working quickly with two medium spoons, drop mounds of chocolate clusters (about 1-2 tablespoons in size) onto the prepared baking sheets. Set aside and keep at room temperature until the chocolate is completely set and hardened.

Gently remove the clusters from the sheet pans and serve.

Store any leftover chocolate clusters in an airtight container.

Notes

Serving size: 1 crispy chocolate cluster

WW Points: 5

Check your WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.)

2 Weight Watchers PointsPlus (Old plan)

More ideas for mix-ins include: raisins, chopped dried apricots, dried cherries, chopped walnuts, chopped almonds or peanuts.

You could even add a little peanut butter or almond butter when melting the chocolate to make Crispy Peanut Butter Chocolate Clusters.

Remember to adjust your WW Points accordingly when making any ingredient substitutions.

Nutrition

Recipe source: Ina Garten’s Make It Ahead: A Barefoot Contessa Cookbook

A note about WW Points
If you’re following Weight Watchers, all the recipes here on Simple Nourished Living have been updated for the new WW program, with points displayed in the recipe card. The Check the WW Points link in the recipe card takes you to the Weight Watchers App where you can edit it using the WW recipe builder or add it to your day.
(Must be logged into WW account on a mobile device, such as smartphone or tablet).