I would like to share this recipe with you. I have been making Chocolate Crunch Cookies for about 15 years (not my original recipe). It's not even Christmas yet, but I have had to make the recipe twice due to demand (my husband's and my workplace...schools, etc...).
When I taught a Christmas Cookie Baking Class, these are the cookies my students tell me they still make year after year because they are so popular and so darn easy. The sum is equal to more than the parts. Enjoy.
Chocolate Crunch Cookies
16 ounces of Hershey's milk chocolate (about 3 large bars)
4 ounces bitter or baking chocolate
12 ounces semisweet chocolate (chips are fine)
10 cups cornflakes
(optional--sliced or slivered almonds)
1. Melt all the chocolate together gently over low heat in a large pot until just melted.
2. Remove from heat. Gently fold in the cornflakes (and optional nuts) until thoroughly coated.
3. Drop by teaspoonfuls onto wax paper placed on cookie sheets. Can place the cookies close together because there is no baking. Let them set for about two-three hours .
Yield 9-11 dozen cookies depending on size. I think smaller is better. Makes a ton. Store in ziplock bags or sealed container.