Matcha Cornflake Clusters

Have 5 minutes to liven up this Matcha Monday? There’s no other way to describe my Matcha Cornflake Clusters than crunchy, nutty, and best of all…easy! They’re just what you need when you’re craving an original and unique sweet treat.

Although I love how versatile white chocolate is, sometimes it’s just too sweet. I try to taper some of that sweetness here by adding a healthy dose of almond butter to the melted chocolate before adding cornflakes. The almond butter not only tames some of the sweetness, but also helps to thin out the white chocolate a bit so that it doesn’t cover the cornflakes in such a thick layer.

The bright tasting matcha and pleasantly bitter sesame seeds add another layer of nuttiness to balance the flavors here. Take care to avoid overheating the chocolate, as this will cause it to become thick and gloppy. Crisp, airy piles of coated cornflake are what we want, so be light-handed in combining the ingredients and when spooning them out. Feel free to add a host of tasty tidbits to these clusters. Dried fruits, granola, left over pumpkin seeds…there are many interesting ways to dress these babies up!

Matcha Cornflake Clusters

Makes 12 clusters.

Ingredients:

1 1/3 cup white chocolate chips

1/4 cup natural almond butter

1 Tbsp + 2 tsp matcha powder, sifted

pinch salt

2 2/3 cup cornflakes

1 Tbsp black sesame seeds (optional)

Equipment:

double boiler

rubber spatula

large sheet pan lined with parchment paper

spoon

Directions:

1.)  Fill the bottom pan of double boiler with enough water so that the water doesn’t touch the top pan of the double boiler. Bring the water to a boil over high heat.

2.)  Meanwhile, place the white chocolate chips and almond butter in the top pan of the double boiler. Turn the heat down to low and melt the chocolate and almond butter together. Add in the sifted matcha and salt, then mix the chocolate thoroughly. Be careful not to overheat the chocolate, otherwise it will get clumpy.

3.)  Remove the top pan of the double boiler off of the heat, then add the cornflakes into the melted chocolate. Fold the cornflakes in gently using the rubber spatula. Spoon rounded tablespoon heaps of the coated cornflake mixture onto the lined sheet pan, sprinkle them with sesame seeds, and then allow the matcha chocolate clusters to harden before serving.

21 thoughts on “Matcha Cornflake Clusters

    • Thank you Nicole! Indeed, white chocolate can be tricky, just go with super low heat and don’t step away while it’s melting. If all else fails, a bit of added vegetable oil can come to the rescue…hope that you enjoy these! 🙂

    • Thank you Lokness! Yes, PB will work great too! Just use the natural kind (the one with the layer of oil on top) so that you get a thinner consistency in the chocolate. Have a great weekend too…so glad it has finally cooled down a bit! 😉

  1. This one looks simple and delicious! I totally agree with you about using something bitter to add depth of the flavor and balance something that is too sweet. I’m not good at baking and making dessert, but it seems like I can manage this one 🙂 Thanks so much for sharing this beautiful recipe!

  2. What a great idea to make matcha flavoured cornflake clusters! I used to love devouring cornflake clusters as a child and they regularly frequented my school lunch box.. so this recipe definitely brings back a little nostalgia. Thanks for reminding me how delicious they are – I must recreate the recipe!

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