These no-bake crunchy chocolate cookies are called 'Schokocrossies' in Germany and bring back so many memories of my childhood in Germany! I used to eat them all the time, prepackaged and ready to go from the supermarket shelves. But here in the U.S., I've got to make your own! Luckily, these homemade crispy chocolate cookies are super easy to throw together in only a few minutes, using just three ingredients! And guess what? They’re just as good - if not better - than the store-bought Schokocrossies I grew up on.
If you’re looking for a quick, nostalgic German recipe to make with your kids, your friends, or just to snack on during a cozy afternoon, this is it. They’re crunchy, chocolatey, and downright addictive! Take this as your warning.
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Why you’ll love them!
- They are super simple and take just minutes to make! and are the perfect cornflakes no-bake cookies for your holiday table, afternoon coffee break, or anytime snacking.
- I like to switch it up by using milk, dark, and white chocolate for extra flavor dimension and options for everyone!
- I choose fair trade chocolate, organic cornflakes, and non-GMO almonds because ingredients matter when there is so few of them in a recipe!
- It's the copycat of an iconic German food we always buy as a snack in Germany. These taste just like the real deal, and every bite brings me home!
They’re so good, my daughter can’t keep her hands off them. And neither can I.
Ingredients
You only need three pantry staples to make the perfect crunchy chocolate. Find the exact measurements in the recipe card below!
- Chocolate. Use good-quality chocolate for the best flavor. I love mixing milk, dark, and white chocolate for variety, but you can stick with just one if you prefer.
- Cornflakes. Choose plain, crispy cornflakes with no added sugar or coating. They give these clusters their irresistible crunch.
- Almonds. Slivered almonds, dry-roasted until golden, add a subtle nutty flavor and extra texture to every bite.
How to make crispy chocolate cookies
These cornflake no-bake cookies come together in just a few easy steps! For the full step-by-step instructions see recipe card below.
- Melt the chocolate using a water bath (or use my microwave tip below if you're short on time).
- Toast the almonds in a dry pan until just starting to turn a golden color.
- Combine almonds and cornflakes in a bowl.
- Pour in the melted chocolate and stir to coat evenly.
- Drop spoonfuls onto parchment-lined baking sheets and let them set up.
That’s it. So simple, right?
Tips & Variations
Want to speed things up?
Pop the tray in the freezer for 15 minutes instead of letting the clusters air-dry at room temperature for 3 hours.
No bain-marie? No problem.
Use the microwave to melt your chocolate in 30-second intervals, stirring in between until melted.
Mix it up!
Feel free to swap in chopped peanuts, hazelnuts, or cashews if you don’t have slivered almonds on hand. This recipe is simple and adjustable to your personal preferences! Using almonds creates the classic German version.
Get the kids involved
They’ll love helping with this one - especially the chocolate-covered fingers part. Just maybe cover your furniture first! Check out my other kid-friendly German recipes for even more fun in the kitchen!
How to serve Schokocrossies
Serve your no-bake crunchy chocolate cookies with a cozy cup of coffee, tea, or even hot cocoa (because more chocolate is always a good idea!). These addictive little treats are perfect to add to cookie platters, after-school snacks, or a sweet bite after dinner!
Storage tips
Store your Schokocrossies in an airtight container or reusable silicone bag in the fridge. They’ll stay crunchy and delicious for up to two weeks. But let’s be honest - they rarely last that long!
More German recipes!
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If you're looking to add more authentic German recipes to your afternoon coffee routine, you’ll love these classics: try making Berliner - the iconic German jelly donuts, buttery Franzbrötchen cinnamon rolls made with flaky pastry, or my nostalgic Amerikaner cookies with their signature two-tone glaze.
No-Bake Crunchy Chocolate Cookies Recipe (Schokocrossies)
Equipment
- 1 Mixing Bowls This is my favorite set of German-designed mixing bowls!
- 1 Baking Sheet Or anything else you can place your cookies on.
- Parchment Paper Or wax paper - for letting your cookies set up.
Ingredients
- 200 grams bittersweet chocolate Make sure it's great quality! You can use white, milk or dark chocolate!
- 60 grams cornflakes
- 60 grams slivered almonds
Instructions
- Dry roast the slivered almonds in a pan until starting to brown. Add to a large bowl with the cornflakes and stir to combine.60 grams slivered almonds, 60 grams cornflakes
- Create a waterbath by filling a small pot with a little bit of water and inserting a well-fitting steel bowl with your chocolate.Bring the water to a gentle simmer and gradually melt the chocolate until smooth. Alternatively, see my tips below for microwave instructions.200 grams bittersweet chocolate
- Add in the melted chocolate and stir until all the cornflakes and almonds are covered.
- Using 2 soup spoons, place small chocolate cookies on a baking sheet prepped with parchment paper and allow to cool for 3 hours at room temperature or until set.To speed things up, see my tips below.
Notes
Tips
- Melt Chocolate In Microwave. Heat the chocolate in the microwave instead of a Bain-Marie. you can gradually melt the chocolate in the microwave, making sure to work with a microwave-safe container and heating for no longer than 60 seconds at a time, stirring in chocolate in between. If you overheat it, it can burn and become hard (a very sad picture).
- Speed it up! Don't want to wait around for your no-bake cookies to air dry or have impatient kiddos waiting around? Then pop them in the fridge for about 30 minutes (or the freezer for about 15 minutes) and they're ready to go!
- Storing: Schokocrossies keep well in storage bags for up to 2 weeks in the fridge.
- Switch it up: The classic Schokocrossies use milk chocolate, but I wanted more variety, so I ended up doubling the recipe and used ⅓ of each milk, white and dark chocolate instead. Feel free to also substitute the slivered almonds for chopped up peanuts or cashews, whichever you feel like or may have on hand. The almonds create the classic Schokocrossies.
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