Hanukkah Cornflake Treats

No way could I let Hannukkah 2020 pass without breaking out my beautiful Williams Sonoma Hanukkah cookie cutters! So I whipped up a batch of these Hanukkah Cornflake Treats. This is my tried and true marshmallow/white chocolate/cornflakes concoction dyed blue, pressed into the cookie cutters until they have hardened and then drizzled with white chocolate and dotted with silver sugar balls. I feel like I’ve done my cookie cutters proud!

Happy Hanukkah!


xoxo Donata





Ingredients

Makes 6 large treats but it depends on how big your cookie cutters are


3,5 oz (100 g) white chocolate plus 1,7 oz (50g) more for drizzling

1 stick and 1 1/2 tsp (120 g) unsalted butter

5,3 oz (150 g) marshmallows

2 teaspoons blue food coloring (check color and add more if needed)

5 oz (140 g) Cornflakes

silver sugar pearls, about 2 tablespoons


neutral vegetable oil for greasing

Needed: various cookie cutters


Preparation


Prepare two silpat mats or two sheets of parchment paper to put the treats on. Place the cookie cutters on the silpat mats.

Chop 3,5 oz (100 g) of the chocolate into small pieces.

Melt the butter in a large pot on medium heat.

Add the marshmallows and melt, stirring often. Add the food coloring. Remove from heat and stir in the chopped white chocolate until melted. Working quickly, add the cornflakes and stir the mixture constantly until the cornflakes are evenly coated.

Use a lightly greased 1/4 cup measuring cup to scoop up the cornflake mixture and deposit into the cookie cutters on the silpat mat or parchment paper. Fill the cookie cutters all the way up to the top. Repeat with the remaining cornflake mixture and cookie cutters. Again working quickly (because the mixture sets fairly quickly), use your lightly greased fingers to press the mixture into the cookie cutters firmly.

While the cornflake mixture sets, melt the remaining white chocolate, either over a water bath or in 20 second increments in the microwave, stirring often. Fill the chocolate into a little piping or ziplock bag.

Gently push the treats out of the cookie cutters.

Snip a small hole into the bag and drizzle the white chocolate diagonally over the treats. Decorate with silver sugar pearls before the chocolate sets.

Let cool and harden completely. Store in an airtight container.




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