How to Make Choco Crossies (Shoko Crossies) at Home
Choco Crossies Recipe
How to Make Choco Crossies (Schoko Crossies) at Home
Ingredients
- 125 gr. 3/4 cup Semi-Sweet Chocolate Chips
- 125 gr. 3/4 cup Milk Chocolate Chips
- 20 gr. 1 Tbl. Shortening
- 60 gr. 2 cups Cornflakes
- 60 gr. 1/2 cup Slivered Almonds (if you have nut allergies in your world, substitute 30 gr. Cornflakes for the Almonds)
Instructions
- Prepare a work space by covering a cookie sheet with parchment paper. (You can use foil) This keeps the choco crossie from sticking.
- If you are in a warm area (or in a hurry) make sure there is a space in the refrigerator to place the cookie sheet of choco crossies.
- Measure out the Chocolates
- Measure out the Shortening
- Measure out the Cornflakes and Almond Slivers
- Melt the chocolates and shortening, and stir until smooth. I used a microwave to melt the chocolate (go 30 seconds, then stir... then 30 seconds and stir... until the chocolate is smooth), If you prefer, you can use a double boiler.
- Either way, be sure not to get ANY WATER into the chocolate.
- Add the Cornflakes and the slivered Almonds into the melted chocolate.
- Stir with a spatula until the nuts and flakes are COMPLETELY COATED.
- Use 2 Spoons to scoop and shape the crossies into a sort of cookie/mound shape. Place on the parchment paper.
- Let harden on the counter or in the refrigerator.
- In the unlikely event that they aren't all eaten immediately, store in an airtight container.
Actually, the most difficult part of making Schoko Crossies is waiting for them to set.
Store them in airtight containers! Yu can put waxed paper or the used parchment paper to separate the layers so they don’t melt or stick together. If it’s hot where you live, store them in the refrigerator. Keep in mind that the extra fat that makes the chocolate smooth also makes it melty.
MORE Choko Crossies Flavors!
Want to try some Variations?
Use 250 gr DARK CHOCOLATE instead of the mix
Use 250 gr WHITE CHOCOLATE instead of the mix
Add Coconut Flakes
Add Cranberries or other dried fruit bits
Too Much Work? You can always buy them…
Choco Crossies ClassicGermanShop24Choco Crossies Dark ChocolateGermanShop24
Step by Step Instructions for Choco Crossies
Try making Choco Crossies instead of cookies some time. You don’t have to turn on the oven, and I guarantee they will vanish moments after you put out the plate…
Have your ingredients ready
While the Chocolate is Melting with the Shortening, Put the Almonds and Corn Flakes in a larger bowl.
Pour the Melted Chocolate Over the Corn Flakes and Almonds
Stir the chocolate with a spatula so that no corn flake is showing
Like this
Use Two Spoons to scoop up and shape the mix into clumps
Put the lumps on a prepared Cookie Sheet (I used parchment paper)
Repeat until you have used all the mixture up
Leave alone until the chocolate sets… you can hurry this in the refrigerator
Eat
Like making Candy? Why not try making RUM BALLS! Find the Recipe here–> Rum Balls/Rumkugel
I have tried making the Schoko-Crossies twice, but I must be doing something wrong. The picture shows melted chocolate that you can pour on the corn flakes. I get a thick mass of chocolate that I have to work into the corn flakes. What am I doing wrong?
It sounds like your chocolate is seizing up. Make sure the bowl is completely dry, and don’t let any moisture touch it while it’s melting.
You can sometimes “fix” the chocolate by adding a spoonful of crisco (shortening) and stir it smooth.
Ok, so happy I found this recipe, … my mother made them every year for X-mas and I miss it. My take on this recipe is to use 80% milk chocolate and 20% semisweet. That is close in taste to what Mom made. I also leave out the shortening, it works out great, giving the microwave instructions as to how to melt the chocolate chips. So my recipe has three ingredients … Today I ventured in roasting the almond for 1′, shaking the slivers, then another 1′. I think it works and I personaly like the taste, slightly more nutty, but unroasted has been an approved taste in the past with the family. I had done more extended almond roasting previously, but it deviates from the original flavor profile.
I’m so glad you like the recipe!
Could you use coconut oil instead of shortening?
Thanks
I’ve never tried it, but I imagine it would work since it goes solid.