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roses des sables sprinkled with coarse salt

Roses des Sables (no bake cornflake cookies)

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5 from 2 reviews

  • Author: Brittney
  • Total Time: 10 minutes
  • Yield: 30
    • Prep Time: 10 minutes
    • Category: dessert
    • Method: no bake
    • Cuisine: french


  • 7 ounces (200 grams) chocolate*, chopped
  • 5 tablespoons (70 grams) unsalted butter*, cut into cubes
  • 4 cups (150 grams) plain cornflakes
  • sea salt for sprinkling


  1. 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.
  2. 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.
  3. 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.
  4. Sprinkle with sea salt and allow to set at room temperature until hardened.


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.