This was the first weekend that really felt like the holiday season. It was cold, curl-up-inside-with-a-book weather, and it took a significant amount of self control not to turn on Christmas music while I was baking (I have a rule with myself – no Christmas music until after Thanksgiving). So, when my aunt Anne texted me a picture of what she was baking, I immediately asked for the recipe.
You see, Anne is the one who introduced me to the gloriously easy, insanely addicting recipe for peanut butter haystacks, which I know a lot of you enjoyed. In a festive twist, this particular recipe uses dark chocolate and cranberries, making it perfect for the upcoming season, and just as addicting.
Also, this recipe is easy. Like, start-keeping-cornflakes-around-just-to-make-it easy. I mean, how can you not make them when this is all you need:
So, without further ado, straight from the kitchen of Ina Garten via Anne Pickett: Chocolate Cranberry Haystacks!
First, melt about 3/4 of the chocolate in the microwave in 30 second intervals, stirring after each interval, until just melted.
Add the remaining quarter of the chocolate, and stir until smooth.
Combine cornflakes and chocolate in a medium bowl using a rubber spatula.
Fold in the cranberries, trying not to overly crush the cornflakes (this may seem impossible, but some crushing is fine).
Drop by the rounded spoonful onto a baking sheet lined with parchment paper. Allow to harden at room temperature.
Transfer to a platter and store in the refrigerator, covered, until ready to serve. Yupp, it really is that easy.
Chocolate Cranberry Haystacks
- 7 ounces milk chocolate, chopped
- 5 1/2 ounces bittersweet chocolate, chopped
- 3 cups cornflakes
- 1/2 cup dried cranberries
- Melt 3/4 of the chocolate in the microwave in 30 second intervals, stirring after each addition, until just melted.
- Add the remaining 1/4 of the chocolate and stir until smooth.
- In a medium bowl, combine the cornflakes and chocolate, stirring with a rubber spatula to coat.
- Fold in the cranberries.
- Drop by the rounded spoonful on a baking sheet lined with parchment paper. Allow to harden at room temperature.