Crackle Snacks

Ingredients

• 12 ounces semisweet or bittersweet chocolate, finely chopped
• 1/2 cup (1 stick) unsalted butter, cut into 1 inch pieces
• 4 cups cornflakes
• 1/3 cup crystallized ginger, chopped
• 1/3 cup dried apricots, chopped
• 1/3 cup sweetened flaked coconut
• 1/3 cup toasted slivered almonds, coarsely chopped
• Pinch of fine sea salt
• 12 ounces high-quality white chocolate (preferably Lindt or Scharffen Berger), finely chopped
• 6 tablespoons (3/4 cup) unsalted butter, cut into 1 inch pieces
• 4 cups cornflakes
• 1/3 cup chopped dried apricots
• 1/3 cup dried cherries or sweetened dried cranberries, chopped
• 1/3 cup sweetened flaked coconut
• 1/3 cup toasted walnuts, coarsely chopped
• Pinch of fine sea salt
• A 1 1/3-ounce ice cream scoop; muffin papers (optional)

Steps

1. Line 2 rimmed baking sheets with parchment or waxed paper, silicone baking mats, or foil, or arrange muffin papers over sheet. Have scoop at hand.
2. Place dark chocolate and butter in a metal bowl set over a saucepan of simmering water. Heat, stirring occasionally, until melted and smooth.
3. Place cornflakes and remaining ingredients in a large bowl; toss to evenly distribute. Pour hot chocolate mixture over. Gently mix (some of the cornflakes will become crushed).
4. Pack mixture into scoop; release onto 1 of the prepared baking sheets or into muffin paper on 1 sheet. Repeat with remaining mixture.
5. Place white chocolate and butter in a metal bowl set over a saucepan of simmering water. Heat, stirring occasionally, until melted and smooth.
6. Place cornflakes and remaining ingredients in a large bowl; toss to evenly distribute. Pour hot white-chocolate mixture over. Gently mix (some of the cornflakes will become crushed).
7. Pack mixture into scoop; release onto 1 of the prepared baking sheets or into muffin paper on 1 sheet. Repeat with remaining mixture.
8. Chill crackles until set, about 30 minutes. DO AHEAD: Crackles can be made 5 days ahead. Store airtight in refrigerator.