Which chocolate should I use?

There are only 3 ingredients in this dessert, which means the chocolate really shines. Make sure to choose a high-quality chocolate bar for best results. Because there's no added sugar, I prefer something in the 50-60% cocoa range to give this recipe a little sweetness.

Can I use chocolate chips?

You'll want to use chopped chocolate bars for this recipe. Chocolate chips have added stabilizers that prevent them from melting smoothly.

How do I store roses des sables?

Once the chocolate sets, transfer the cornflake cookies to an airtight container. Store at room temperature or in the refrigerator for up to 5 days. They may lose a bit of crunch in the refrigerator, but they'll still be delicious! I don't recommend freezing these treats, as they'll lose the crunchiness as they thaw (although they're pretty good if eaten straight from the freezer).

Roses des Sables (no-bake cornflake cookies)

Description

These crispy, crunchy 3-ingredient roses des sables are made with pantry items, easy to prepare and incredibly delicious!

Ingredients

chocolate*, chopped 7 oz (200 g)
butter*, cut into cubes 5 tbsp (70g)
plain cornflakes 4 cups (150 g)
sea salt for sprinkling

Instructions

Melt the chopped chocolate and butter in a bain marie*. Place the chocolate and butter in a bowl over a pot of simmering water, making sure the bowl isn’t touching the water. Stir with a spatula until completely melted.
Pour the melted chocolate over the cornflakes and gently mix until completely coated. Be patient! It will take a few minutes to fully mix in the chocolate without crushing the cornflakes.
Use a cookie scoop or spoon to divide the mixture among mini muffin liners. Alternatively, place heaping spoonfuls of the mixture on a baking sheet lined with parchment paper.
Sprinkle with sea salt and allow to set at room temperature until hardened.

Notes

Chocolate: Make sure to use high quality chocolate bars (I prefer something in the 50-60% cocoa range for this recipe). Avoid chocolate chips as they have added stabilizers that prevent them from melting smoothly.

Butter: Both unsalted and salted butter work well for this recipe. If sprinkling the roses des sables with sea salt, I recommend using unsalted butter.

Bain marie: Instead of a bain marie, you can also melt the chocolate and butter in the microwave. Make sure the chocolate and butter are chopped into small pieces and microwave in short intervals.

Storing: Store in an airtight container at room temperature or in the refrigerator for up to 5 days.

Category: dessert
Method: no bake
Cuisine: french

Keywords: roses des sables, no bake cornflake cookies