Carob Crisps
A simple, sweet treat made by combining crunchy cornflakes with carob chips and sweetened condensed milk. These no-fuss drop cookies are baked until golden and firm up into a delightfully crispy snack as they cool.
An original recipe by Forkin
- Total time
- 40 min
- Serves
- 6
- Difficulty
- Easy
- Per serving
- 457 kcal
Allergen information: may contain gluten and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
- 397 gsweetened condensed milk
- 5 cupcornflake
- 1 cupcarob chip
- 1 tspbutter, for greasing(optional)
Equipment
large bowl · spatula · wire rack · baking sheet · oven
The method
Step by step
- 1
Preheat your oven to 160°C (325°F).
About 5 min
- 2
Lightly grease a large baking sheet with butter, or line it with parchment paper.
About 1 min
Cook’s note: Parchment paper makes for the easiest cleanup and prevents any sticking.
- 3
In a large mixing bowl, combine the sweetened condensed milk, cornflakes, and carob chips.
About 1 min
- 4
Gently fold the mixture with a spatula until the cornflakes are evenly coated, being careful not to crush them.
About 2 min
- 5
Drop heaping teaspoonfuls of the mixture onto the prepared baking sheet, about 5cm (2 inches) apart.
About 2 min
- 6
Bake for 12-15 minutes, or until the edges are just turning golden brown.
About 15 min
Cook’s note: The centers will still be soft when you take them out of the oven.
- 7
Let the crisps cool on the baking sheet for 5 minutes to allow them to firm up slightly.
About 5 min
- 8
Carefully transfer the warm crisps to a wire rack to cool completely.
About 10 min
Cook’s note: The crisps will become fully hard and crunchy as they reach room temperature.
Per serving
Nutrition
- Calories
- 457.2kcal
- Protein
- 9.3g
- Carbs
- 73.1g
- Fat
- 15.6g
- Fibre
- 1.6g
- Sugar
- 38.5g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store in a single layer in an airtight container at room temperature.