• Fast
• Make-Ahead

Ingredients

1. 4 cups cornflakes
2. 1 pound semisweet or bittersweet chocolate, tempered

Directions

1. Line a large baking sheet with wax paper. Put the cornflakes in a large bowl and pour half of the tempered chocolate over them. Using a rubber spatula, quickly fold the cornflakes into the chocolate until they're evenly coated; add the remaining chocolate and fold gently until all of the cornflakes are generously coated with chocolate.
2. Working quickly and using a teaspoon, scoop the chocolate-covered cornflakes onto the prepared baking sheet and shape them into free-form clusters with a second teaspoon.

Make Ahead

The clusters can be stored in an airtight container at cool room temperature for up to 2 weeks, if you can resist eating them.