No-cook meals are a popular way to beat the heat, and I like no-bake desserts when I crave a summer sweet. This recipe for no-bake chocolate crunchers was originally intended as a last-minute holiday cookie. Consider this Christmas in July!
Like vacation cookies, these cookies can be made with ingredients likely already found in your pantry. The filling is a combination of nuts, dried fruit, and cereal held together with chocolate and sandwiched between vanilla wafers. I chose a walnut, dried cranberry, corn flakes, and semi-sweet chocolate mixture.
The recipe called for only 1/3 cup of (melted) chocolate chips to cover 48 vanilla wafers. I used all of the 1/3 cup for just 24 vanilla wafers, so I ended up using nearly an entire bag of chocolate chips to coat the filling and the wafers. I guess this proves when it comes to chocolate, I am my mother’s daughter. Despite filling the cookies with a slightly heaping teaspoon of the nut, fruit, and cereal mixture as directed, I had enough filling left over to make 10 additional sandwich cookies. Just a couple of things to keep in mind when assembling your own cookies.
The cookie was very chocolaty, which was great because just one sated my sweet tooth. The cranberries lent a tart bite here and there but balanced the overall sweetness quite well. I anticipate I will make variations of these cookies quite often. I may also turn these no-bake cookies into partially baked cookies with homemade vanilla wafers or homemade chocolate wafers when the weather turns cool. Happily, for this summer-lover, that is still a long way off. Enjoy!
No-Bake Chocolate Crunchers
- 1/2 cup walnuts, chopped
- 1/2 cup dried cranberries, chopped
- 1 cup corn flakes, coarsely crushed
- at least 1 1/3 cups semi-sweet chocolate chips
- at least 48 vanilla wafers
- Combine the walnuts, dried cranberries, and corn flakes in a large bowl.
- In a small microwave-safe bowl, melt 1 cup of the chocolate chips. Heat on high power for 1-2 minutes as needed, stirring half-way through.
- Pour the melted chocolate over the nut, fruit and cereal mixture. Stir to evenly coat (a rubber spatula works well here).
- In a small microwave-safe bowl, melt 1/3 cup of the chocolate chips. Heat just 30 seconds at a time, and stir until smooth.
- Cover the flat sides of two vanilla wafers with the second batch of melted chocolate.
- Place a slightly heaping teaspoon of the chocolate-covered nut, fruit and cereal mixture on the chocolate side of one of the vanilla wafers.
- Top the mixture with the other vanilla wafer, facing the chocolate side of the wafer towards the mixture.
- Repeat until all vanilla wafers have been turned into sandwich cookies.
- If desired, drizzle melted chocolate across the tops of the cookies (a wire whisk works well here).
- Allow to stand at room temperature to firm.
Suggested Combinations: 1) macadamia nuts, cranberries, and white chocolate chips 2) pecans, raisins, and butterscotch chips 3) peanuts, raisins, and milk chocolate chips Other Ideas: use puffed rice cereal in place of corn flakes, or substitute marshmallow pieces for the nuts or dried fruit.