Ina Garten Chocolate Chip Cookies Copycat Recipe

Only three ingredients make this chocolate-crisp delight. My family loves this Copycat Ina’s English Chocolate Crisps recipe — make a batch and you’ll understand why. Enjoy every bite!

I’m a longtime Ina Garten fan and watch her Barefoot Contessa show on Food Network. On one episode she made these English chocolate crisps, and when the episode re-aired I knew I had to make them at home.

I picked up a fresh box of cornflakes and two good-quality chocolates: milk chocolate and bittersweet chocolate. Trader Joe’s Belgian-style milk chocolate is a favorite when I’m shopping there.

My son Josh came along for the trip, and with those three ingredients in hand we headed home to make these little gems. They’re sweet and satisfyingly crunchy.

The combination of smooth milk chocolate with intense bittersweet chocolate works beautifully, especially when paired with crispy cornflakes. Ina’s version sometimes includes dried fruit like cranberries; I skipped the fruit this time, but it would be a lovely addition.

Try this easy Copycat Ina’s English Chocolate Crisps — they turn out fantastic every time.

Copycat Ina’s English Chocolate Crisps

Yields about 6–8 large chocolate crisps

What Are The Ingredients In These Copycat Ina’s English Chocolate Crisps?

Here are the simple ingredients:

Milk chocolate, chopped (use a good-quality bar)
Bittersweet chocolate, chopped (semisweet works too)
Cornflakes — make sure they are fresh and crisp
Optional: colored or white sparkle sugar sprinkles, or coarse sea salt for finishing

Are These Copycat Ina’s English Chocolate Crisps Easy To Make?

Yes — they’re very easy and quick to prepare.

Directions

Line two large rimmed baking sheets with parchment paper and set aside.
Melt the chocolates using a double boiler or the microwave. Reserve about 1/8 to 1/4 cup of chopped chocolate to stir in at the end for a glossy finish. If using a double boiler, make sure the water does not touch the bottom of the pan holding the chocolate. For microwave melting, heat in 20–30 second intervals, stirring between each interval until smooth. When most of the chocolate is melted, add the reserved pieces and stir until the mixture is shiny and fully melted.
Place the cornflakes in a large bowl. Pour the melted chocolate over the cereal and gently fold with a rubber spatula until the flakes are evenly coated. Drop large spoonfuls or dollops onto the prepared baking sheets. If desired, sprinkle with sparkle sugar or a pinch of coarse sea salt while the chocolate is still soft.
Allow the crisps to set at room temperature until firm, or refrigerate for about 15 minutes to speed setting. Store in an airtight container in the refrigerator for up to 4 days. If the chocolate remains firm at room temperature, they can be kept on the counter for up to 2 days in an airtight container.

Enjoy the deliciousness!

Another easy chocolate treat to try

Surprise Dark Chocolate Peanut Butter Balls

Printable recipe below

Copycat Ina’s English Chocolate Crisps

Only three ingredients make this chocolate crispy treat. My kids love them — make a batch and you will too.

Prep Time: 22 minutes

Total Time: 35 minutes

Servings: 8

Author: Pam Beth

Ingredients

8 ounces milk chocolate, chopped
4 ounces bittersweet chocolate, chopped
2 1/2 cups cornflakes, fresh
2 tablespoons sparkle sugar or coarse sea salt (optional, for decoration)

Instructions

Line two large rimmed cookie sheets with parchment paper and set aside.
Melt the chocolate using a double boiler or microwave. Reserve a small amount of chopped chocolate to stir in for shine. Stir until smooth and glossy.
Place the cornflakes in a large bowl and pour the melted chocolate over them. Fold gently until evenly coated. Drop large dollops onto the prepared sheets and let set at room temperature or chill for about 15 minutes. Store in an airtight container.