CHOCOLATE COATED CORN FLAKES

ONE OF THE COOKIES WHICH I BAKED FOR CHINESE NEW YEAR.

THE LEAST INGREDIENT AND ALSO THE EASIEST AMONG ALL COOKIES I BAKED THIS YEAR.


INGREDIENTS:
1 CHOCOLATE BLOCK
20G BUTTER
1 BIG BOX CORN FLAKES
RAINBOW RICE


METHOD:
1) BOIL A POT OF WATER.
2) BREAK THE CHOCOLATE AND ADD BUTTER INTO ANOTHER SMALLER POT.
3) MELT THE BUTTER AND CHOCOLATE IN THE POT BY PUTTING IT ON THE POT OF BOILING WATER.
4) STIR WELL TILL THEY BECOME SMOOTH.
5) REMOVE FROM THE POT OF WATER.
6) POUR THE CORN FLAKES IN AND COAT WELL WITH CHOCOLATE.
7) PLACE CORN FLAKES ON PAPER CUP.
8) SPRINKLER RAINBOW RICE OVER.
9) LEFT THEM TO COOL AND SOLIDIFY BEFORE STORING IN CONTAINERS.


NOTES:-
1) IF YOU FIND YOUR MELTED CHOCOLATE TOO THICK, ADD MORE BUTTER.