½ cup soft raisins (try dried cranberries as an alternative)
1 cup cornflakes
1 cup of mixed semi-sweet and milk chocolate chips (50-50 ratio)
Instructions
If you have a double boiler, slowly melt the chocolate chips over medium to medium-low heat. I don't have a double boiler (thank goodness since that's just one more gadget in our limited space kitchen that Bebe Dada would balk over). I used a heat-resistant glass bowl in a medium-sized pot with boiling water and this worked perfectly.
I tried to use the microwave with my first batch of chocolate chips but I burnt them and decided that I would have better control of the temperature with my make-shift double boiler. First trial - mistake, second trial - success! I forgot to take a photo of the chocolate chips melting over the stove but the consistency is thick, but smooth.
In a large bowl combine almonds, raisins and corn flakes. Pour melted chocolate over dry ingredients, and using a spatula, gently combine until all of the dry ingredients are coated in chocolate.
Using a teaspoon ice cream scoop, gently place heaping teaspoons of the candy into miniature paper cups. Place the candy in the fridge for at least two to three hours.
Notes
Recipe compliments of Dorie Greenspan.
Recipe by Bebe Love Okazu at https://bebeloveokazu.com/2011/01/12/chocolate-crunchies/