Melted chocolate buttons mixed with marmalade and crunchy cereal, set into clusters.
ABy Anne
Servings
10
1.5 cup milk chocolate buttons
0.5 cup orange marmalade
4 cup cornflakes cereal
2 tbsp unsalted butter
0.13 tsp fine sea salt
0.5 tsp vanilla extract
0.5 tsp vegetable oil
0.13 tsp flaky sea salt (garnish)
Calories
247 kcal
Protein
3g
Carbs
37g
Fat
10g
Fiber
1g
Sugar
24g
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Preparation
1. Line a large baking sheet with parchment paper and set it aside. Place the cornflakes in a large mixing bowl, gently crushing a few with your hands to create a mix of whole flakes and smaller bits while keeping most pieces fairly chunky.
4 cup cornflakes cereal
Melt Chocolate
2. Add the milk chocolate buttons, unsalted butter, and vegetable oil to a heatproof bowl. Set the bowl over a small saucepan of barely simmering water, making sure the base of the bowl does not touch the water, and stir gently until the chocolate is completely melted and smooth.
3. Remove the bowl from the heat and immediately stir in the orange marmalade, fine sea salt, and vanilla extract until the mixture is glossy and fully combined, with no visible streaks of marmalade.
0.5 cup orange marmalade,
0.1 tsp fine sea salt,
0.5 tsp vanilla extract
Coat Cereal
4. Pour the warm chocolate marmalade mixture over the cornflakes. Using a spatula, fold gently from the bottom of the bowl upwards until all the cornflakes are evenly coated but not crushed.
4 cup cornflakes cereal
Shape Clusters
5. Using two spoons, drop small mounds of the mixture onto the lined baking sheet, forming rough clusters. If desired, lightly sprinkle the tops with flaky sea salt for contrast.
0.1 tsp flaky sea salt (garnish)
Set and Serve
6. Transfer the baking sheet to the fridge and chill the clusters until firm, about 30 to 40 minutes. Once set, serve immediately or store in an airtight container in the fridge for up to 4 days.
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