English Chocolate Crisps

1. 1

   Chop the two chocolates and place 3/4 of them in a heat-proof bowl.

2. 2

   Place the bowl in a microwave on high heat for 30 seconds, remove the bowl, and stir the chocolates vigorously with a wooden spoon.

3. 3

   Continue heating and stirring the chocolates in 30-second intervals, switching to 15-second intervals as the chocolates start to melt, continuing to stir vigorously with a wooden spoon in between each heating.

4. 4

   Heat only until the chocolates are just melted.

5. 5

   Add the remaining quarter of the chocolates and stir vigorously until melted and smooth.

6. 6

   (If the chocolate isn't completely melted, microwave it for another 5 or 10 seconds.)

7. 7

   Place the cornflakes in a medium bowl, pour the chocolate mixture over the cornflakes, and immediately fold them together with a rubber spatula, being careful not to break up the cornflakes.

8. 8

   You'll want to work quickly so the chocolate doesn't harden.

9. 9

   Fold in the cranberries.

10. 10

    Line a sheet pan with parchment paper.

11. 11

    Working with 2 soup spoons, spoon 8 mounds of chocolate crisps onto the paper.

12. 12

    Set aside at room temperature to cool completely until hardened.

13. 13

    Peel the crisps off the paper and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.