desserts

dark chocolate-cornflake marshmallow treats.

March 23, 2015

chocolate-dipped cornflake marshmallow treats.

You guys, Easter is upon us. I don’t know about you, but I’m bound by some age-old, preschool-centric law which requires me to fill easter eggs with something and hide them strategically around my home. If I don’t? who knows what could happen.

Confession: I don’t love Easter candy. I’d attribute this to my getting older and being unable to eat so much as a miniature Twix bar without my stomach going into processed food-related shock, but it’s not that: I’ve just never been into the onslaught of foil-wrapped candy in the springtime. To me, springtime is about fresh things and green stuff and extra workouts so my legs look somewhat decent in skirts and shorts, not overloading my body with mediocre drugstore chocolate.

chocolate-dipped cornflake marshmallow treats.

Here’s what: if you’re going to indulge in Easter sweets, you should have something you really like. This year, I’m passing on the aisles and aisles of bagged candy in favor of fancy cereal treats. Because I love cereal treats forever and ever, amen, especially when they’re finished with a little quality chocolate.

Inspiration: Momofuku’s cornfkale chocolate chip marshmallow cookie + Rice Krispies Treats + these dark chocolate-dipped triple coconut macaroons I made a few years back and still think about.

chocolate-dipped cornflake marshmallow treats.

These treats are perfect for Easter: easy to make, so you can prep your Easter dinner uninterrupted, only a few ingredients, and they fit right into those little plastic eggs, just like the store-bought candy. My Wee One can’t handle solid chocolate in more than very small doses, so these ensure I don’t have a sick kid on my hands by mid-afternoon. Plus, the recipe makes 60 little squares, so stuff a few in some eggs and set out the rest for kid dessert (and watch the adults steal them away.)

chocolate-dipped cornflake marshmallow treats.

You know I’ve really liked working with Chocoley in the past, and it’s my go-to chocolate for projects like this. Their chocolate couldn’t be easier to work with, and it tastes great (my favorites are the dark and extra dark flavors, which should come as no surprise to you), but they have a huge selection of chocolate to suit whatever project you’re into. And they don’t pay me to do these posts: they send me some chocolate and I make something up. I dig their company: they’re family-owned in Georgia, and they’re super nice to work with: chocolate projects have always been more than a little annoying to me, but since I’ve started using their chocolate, it’s been easy as pie.

So go order yourself some chocolate from them: you still have time to grab some before Easter is here, and they’ll work with you if you have questions about which type of chocolate will work best for your project. For these cereal treats, I used the Extra Dark Candy and Molding Formula chocolate, but the Dark would work as well. I like the heft and coverage of the Candy and Molding formula; it’s a little thicker than the Dipping and Coating Formula, which is what I was going for with these.

Cornflake Marshmallow Chocolate Cereal Treats [for Easter Eggs]

  • 7 cups cornflakes, uncrushed (just be gentle)
  • 4 tablespoons unsalted butter
  • pinch or two kosher salt
  • 1 10-oz package miniature marshmallows
  • 1 lb Chocoley Dark or Extra Dark Candy & Molding Formula Chocolate
  • 2-3 teaspoons multicolored nonpareils (ball sprinkles, in English)

Set out a 9 x 13 pan since I know you don’t want to go digging for one as your mixture firms up. You’re welcome.

Pour cornflakes into a large mixing bowl. In a medium saucepan over medium heat, melt butter. Add salt and marshmallows and stir with a rubber spatula until melted and smooth. Remove from heat and pour over cornflakes, folding the marshmallow mixture into the cereal using a gentle folding motion(up and over!); work quickly, but try not to crush the cornflakes too much in the process.

Pour into 9 x 13 pan and use your hands or the spatula to press the mixture into the pan: a little crushing is fine here, as it condenses the mixture so it cuts cleanly into squares. Place in refrigerator to set up, about 1 hour or so.

Remove from refrigerator and cut into 15 even squares (that’s 3 squares by 5 squares for the Mathletes like me) with a thin, sharp knife; lift out of the pan and onto a cutting board. Cut each square into 4 tiny squares. Place back in the refrigerator to firm back up while you melt the chocolate (which just makes them easier to dip.)

A note on size: it’s totally up to you what size you make these. leaving them as/is will give you 15 pretty standard-sized treats that you could dip and bundle up into little treat bags if you want, or even extend that to 18 slightly smaller ones if you wish. I made them this way in order to fill eggs, but i’ll leave the cutting decisions up to you.

Melt chocolate in a double boiler using Chocoley’s instructions: basically you heat the water to a simmer, set the chocolate over top of the water, and remove from heat to let sit and gently melt for a few minutes, stirring occasionally. Once it gets melted and cooled slightly, it’s ready to go.

Prepare a workspace with your melted chocolate, your treats, a rubber spatula in case your chocolate needs a stir, and the sprinkles. Line a sheet pan with parchment, which will be where you’ll place your finished squares.

One by one, dip your squares in the chocolate; I dip, lift, and dip again, then set it onto the parchment to firm up. Repeat with the other squares, setting them maybe 1/2 inch apart from each other. Once all the squares are dipped, take your spatula, dip it in the remaining melted chocolate, and swing it quickly back and forth over top the treats to give it a little decorative drizzle. Sprinkle with, you guessed it, sprinkles. Set aside to firm up: I like to do this in the refrigerator, but these will harden at room temperature as well. Store in an airtight container layered between sheets of parchment until ready to use.

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22 Comments

  • Reply Brianne March 23, 2015 at 6:08 pm

    You sized these to fill eggs?! I would love to open an egg and find one of these inside! I’ve been thinking about making cereal treats lately–I want to make a fruity version, but putting chocolate and sprinkles in them for Easter would be rad.

    • Reply shannon March 30, 2015 at 8:57 am

      I did! So the small squares i did totally fit into eggs, but then again, if you just want big ones, you can do that also: something for everyone! Fruity cereal treats are SO GOOD: i was thinking about doing some of those too for easter…they turn out so bright and pretty.

  • Reply Abbe @ This is How I Cook March 23, 2015 at 11:21 pm

    Chocoley is fun to work with! And these look so good, Shannon! I used to love Easter candy, probably because we never got it! Though I do remember my mom giving us an Easter bunny or two! Might have to try these with matzoh!

    • Reply shannon March 30, 2015 at 8:55 am

      Isn’t it, Abbe! I like chocoley because I don’t have to think about it and it works. It’s just not high-maintenance, and i think that’s important when you’re doing candy stuff, because it shouldn’t be stressful!

      I was going to try making that matzoh bark i see all the time during Passover…i feel like that’s got to be pretty good, right? It seems like it would be super good.

  • Reply movita beaucoup March 24, 2015 at 5:06 am

    Have I ever told you how much I like cornflakes in treats? That chewy nomy-nom texture they get? MAGIC.

    Also, stale marshmallow Peeps. SO GOOD. (But only stale, not fresh.)

    • Reply shannon March 30, 2015 at 8:54 am

      I figured if i made cornflake things, you’d like them. you’ll notice i did NOT make graham cracker things, because i didn’t want to anger you. 🙂

      AGREE: you have to leave them out for them to be good. i call it “aging the peeps.”

  • Reply Ashley March 24, 2015 at 11:29 am

    “ball sprinkles, in English.”…..ha!

    This is a seriously awesome and cute idea! I’ve been migrating towards more “adult” style sweets for Easter (a bar of gourmet dark chocolate or homemade marshmallows), with a few noteable exceptions (ahem, only large Reese eggs, dark chocolate covered Peeps, and one, yes, one bag of Starburst jelly beans because I CANNOT BE TRUSTED with them) Plus I have to get Eric his candy of choice, Cadbury Eggs (original only because he’s the plain kid at everything). But the whole purpose is to have less candy and to make it count (because it’s good candy). I’m loving this recipe as a good candy-keep some for us, but give the rest away without feeling guilty-easy-super tasty solution. In other words, you rock.

    • Reply shannon March 30, 2015 at 8:53 am

      i felt the need to translate “nonpareils” lol. altho depending on where you look, nonpareil means “having no equal” – agree, because sprinkles really do have no equal – or “such no.” which i don’t agree with, for obvious reasons. Sprinkles are SUCH YES.

      It was fun to do! I just can’t do big giant things of candy anymore like i used to, but i do enjoy a treat, and like you, i CAN NOT BE TRUSTED with large bags of candy that i like. Don’t even get me STARTED on starburst anything, but jelly beans? UGHGHGHGHGHG my favorite jelly beans. Do you know they have starburst GUM now? yes.
      aw, cadbury eggs! that’s very classic kid of Eric…i like those too, but usually one is enough for me…doesn’t have the same pull as mini twix or snickers, etc. you rock too, Ashley, but you know that. 🙂

  • Reply John@Kitchen Riffs March 24, 2015 at 12:20 pm

    Haven’t tried Chocoley. I should tell Mrs KR — she’s the sweet’s maven in our house. Cornflakes work so well in sweet treats. One of my favorite Christmas cookies — Cherry Winks — uses them. And I think I’ve just found my new favorite Easter treat that uses them! 😉

    • Reply shannon March 30, 2015 at 8:43 am

      CHERRY WINKS! Oh i haven’t had those in so long but i love them: such a retro cookie and really, they should be made more often. That’s going on my list of to-make christmas cookies for this coming holiday season (b/c it’s never too early to begin planning, right??) 🙂 Thanks John!

  • Reply Deb|EastofEdenCooking March 24, 2015 at 12:41 pm

    I agree, sweets must be worthy of the calories! I might indulge and make these sweet treats, I know my family would be very happy!

    • Reply shannon March 30, 2015 at 8:41 am

      Totally! My family certainly was (because those treats have magically disappeared.) 😉

  • Reply Monica March 25, 2015 at 8:48 am

    I’ve been wanting to bake chicken with cornflakes but reluctant to buy a big box of it. Now I know what I can do with my extra cornflakes! These are a great change up from the usual krispies. Cornflakes and I go way back and I know my son would love these. Great treat for Easter!

    • Reply natalie @ wee eats March 25, 2015 at 1:45 pm

      Monica, you could always make some cornflake cookies too!
      The recipe is at –> http://aperiodictableblog.com/?p=1032

      • Reply shannon March 30, 2015 at 8:38 am

        Monica, she makes a compelling argument here. You COULD always make cornflake cookies. Or honestly, just make a big batch of the cornflake crunch and eat it all. You could also make Natalie’s copycat Starbucks Cherry Oat Squares, just saying. http://wee-eats.com/2015/03/03/wanna-be-starbucks-cherry-oat-bars/

        we could go on like this for DAYS, Monica. We have so many uses for cornflakes.

    • Reply shannon March 30, 2015 at 8:41 am

      Never say you’re reluctant to by a big box of cornflakes. NEVER. 🙂 I was going to warn you that Natalie would jump all over you but i see that it’s already happened.

      We take our cereal very seriously.

  • Reply natalie @ wee eats March 25, 2015 at 1:44 pm

    These look so good! If a couple of eggs showed up at my door stuffed with these inside, I would be super pumped. 🙂

    • Reply shannon March 30, 2015 at 8:39 am

      i erm…we…*cough cough* i feel like they’re missing? like i feel like maybe we “misplaced” the rest of the treats or….idk…i can’t find them?

      The last time i saw them they were headed into our mouths sooooo. next batch. 🙂

  • Reply elizabeth March 30, 2015 at 6:28 am

    My father-in-law is notorious for buying bags and bags and bags of Easter candy for the annual baskets every year, despite all of us insisting that he doesn’t need to go to such lengths anymore and that we’d be very happy with some jellybeans and my mother-in-law’s homemade candy. Of course, at least a bag of loot would usually be for himself which is why he’s loath to give up the tradition entirely…

    I’m definitely passing this one along to a few people who I think would really like it and the balance it strikes of being sweet and chocolatey but not a giant sugar bomb.

    • Reply shannon March 30, 2015 at 8:33 am

      Mr. Table’s mom is the same! I think b/c both Mr. Table and his brother have some holdout favorite candy from childhood, but for myself and the Wee One, I try to insist that we keep the candy to a minimum. Drugstore candy can get so expensive, and homemade candy sounds WAY better to me. 🙂

  • Reply Jennie @themessybakerblog April 1, 2015 at 9:22 am

    Next year, I’m planning an adult Easter egg hunt. Why should the kids get to have all the fun, right? It would have happened this year, but I’m unorganized and a little late to the game. Out of all the seasonal candy, Easter is not my favorite. Cadbury Creme Eggs taste like pure sugar, and peeps are so artificial. I like my mallows homemade and coated in toasted coconut. These bars are perfect. I’ll take the entire batch.

  • Reply Amrita June 19, 2015 at 1:32 pm

    SO GORGEOUS. I want these so badly! I’d probably eat them all so not the best idea. Sigh. Bookmarked! This might be a nice idea to put in our welcome bags for our wedding 🙂

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