Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
roses des sables sprinkled with coarse salt

Roses des Sables (no bake cornflake cookies)


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

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

Ingredients

  • 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

Instructions

  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.

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.