Chocolate Crossies in Variations to make yourself, Recipe with Step by Step Photos

Chocolate Crossies
Chocolate Crossies make yourself I show you in this post. Recipe Picture © Thomas Sixt Food Photographer

Hi, I am a German Chef and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Cooking questions I answer you gladly at the end of the articles. Have fun and good luck!

Today I am happy to present you my recipe for Chocolate Crossies. Our preparation is quick and easy. These crossies are a real alternative to the confectionery shelves of the commercial suppliers!
Because if we do it ourselves, we know what’s inside.
So we can act according to our taste and modify the recipe specially, gluten-free and also vegan. The chocolate mugs are also a great souvenir and gift for the family or dear friends. The popular nibbling fun always goes down well and is long-lasting. So you will be remembered by the recipient 🙂 Good success with the preparation!
Angel eyes recipe
Angel eyes, cookies on the plate
For the Christmas season I recommend the Angel’s Eyes. These are the cookies with red shine. © Thomas Sixt Food Photographer

1. Variations of Chocolate Crossies

The preparation of our chocolaty snack depends strongly on your preferences. This applies both to the type of chocolate you use and the quality of the chocolate. For that special touch you can use spices. So you can breathe on the Crossies Christmassy or conjure in a little bit of Orient. You can play with salt, pepper and chilli. Sweet-hot, sweet-salty … Opposites attract each other 😉 An important component is the crispness. In the standard version, cornflakes are often used. I personally love the nuts: Walnuts, hazelnuts, Brazil nuts (meeega!), cashew. Almonds, peanuts etc. are also top. Simply select your favorites from my following table.
Type of chocolatedark chocolate,
whole milk chocolate,
white chocolate,
vegan chocolate,
RAW chocolate
Chocolate qualitychocolate glaze,
chocolate in organic quality,
chocolate from the chocolaterie,
Valrhona chocolate
Crispy ingredients50% almonds - 50% cashew nuts,
50% unsalted peanuts - 50% salted peanuts,
50% coconut flakes - 50% almonds,
all combinations of walnut, hazelnut, Brazil nut, cashew, almonds, macadamia, coconut flakes, cornflakes
gingerbread spice,
Fat ingredientsabout 10% of the chocolate weight,
coconut oil
Cinnamon - cinnamon stick close-up
With cinnamon and gingerbread spices
With cinnamon and gingerbread spice you can individually refine your chocolate crossies. The spices fit perfectly into the Christmas season. © Thomas Sixt Food Photographer

2. What to consider

We want to melt the chocolate next, here we have two variants:

2.1 Melt Chocolate directly in the Pot

The chocolate must not become too hot during melting. On an induction stove you can melt the chocolate in a top with a thick sandwich base directly on the stove at level 1-3 of 8 levels.
Tip: Always cut the chocolate finely before melting, then it goes faster and better!
Sliced chocolate with coconut oil in a pot
The sliced chocolate with the coconut oil in the pan while melting.
The cut chocolate with the coconut fat in the pot melting on the induction stove. © Thomas Sixt Food Photographer

2.2 Melt Chocolate in a Water Bath

For this method please provide a stainless steel bowl which you place on the matching pot. Add water to the pot and heat. Then pull the pot away from the stove and let it cool down. 40-50 degrees Celsius is a good guideline. Next place the chocolate in the bowl and place the bowl on top of the pot.
Melting chocolate in a water bath is a safe method!
Melting chocolate in a bowl in a water bath is a recommended method.© Thomas Sixt Food Photographer

3. Chocolate Crossies Recipe

Now it can start: My step-by-step instructions will help you to achieve the perfect crispy result.

Chocolate Crossies

Prepare your own chocolate crossies, step by step instructions from the professional chef Thomas Sixt.

Servings 30 Pieces
Calories 518
Total Time 45 Min.
Make chocolate crossies yourself, recipe with ingredients variants and step by step preparation photos. These cookies go well with your coffee all year round and I’ll show you great ideas for Christmas baking.

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Chocolate Crossies
Chocolate Crossies make yourself I show you in this post. Recipe Picture © Thomas Sixt Food Photographer

Preparation Time

30 Min.

Cook Time

15 Min.


250 g chocolate (Milk chocolate, dark chocolate or white chocolate)
20-25 g butter (or coconut fat)
60 g Cornflakes
60 g Almonds chopped (almonds shredded or whole blanched almonds coarsely chopped themselves)


Cut chocolate or couverture
Chocolate and couverture melt better if you cut the large pieces into small pieces.

Crush the chocolate with a sharp knife.

Cut coconut oil
Finely chop hard coconut fat, palmin or ceres.

Cut coconut fat into cubes.

Sliced chocolate with coconut oil in a pot
The sliced chocolate with the coconut oil in the pan while melting.

Add the ingredients to the pot and heat on the stove.

Melted chocolate in the pot
Melted chocolate, stirred until smooth in a saucepan.

Melt the chocolate at low to medium heat.

Melted chocolate and corn flakes
Preparation step Melted chocolate in a pot and prepared corn flakes.

As soon as the chocolate and the fat are melted, quickly pull the pot off the stove. Allow the chocolate to cool lips warm.

Add the cornflakes to the melted chocolate
Add the cornflakes to the melted, almost cold, lip-warm chocolate.

Add the cornflakes and chopped almonds to the chocolate.

Corn flakes and chocolate alde in the pot
Fold the cornflakes under the chocolate, which is warm to the lips.

Fold in the ingredients with a spoon. The flakes should keep their shape.

Mixed chocolate with corn flakes
The mixed chocolate with corn flakes becomes the chocolate crossies mass.

The mass is now ready for portioning.

Chocolate Crossies baking paper
Preparation step Place the chocolate crossies mixture on the baking paper and then let it cool down.

Place the baking paper ready. Portion the chocolate crossies on the baking paper with a tablespoon. Then let the chocolate crossies cool for a good 1.5 hours.

Chocolate Crossies
I will show you how to make chocolate crossies yourself in this post. Recipe picture © Thomas Sixt Food Photographer

Place the finished crossies on a fine plate and try them. Enjoy your meal!


4. Difference between Chocolate and Couverture

Chocolate Glaze

Chocolate coating is used to coat cakes, pastries and pralines. But what is the difference to chocolate? Like chocolate, couverture consists of cocoa mass, cocoa butter and sugar. According to the Cocoa Regulation, chocolate coating must contain at least 31% high-quality cocoa butter.

Because chocolate coating contains more fat, it is more liquid after melting and can be processed more evenly.


Chocolate contains 18% cocoa butter. This makes them crunchier in bite. So, if you use chocolate for the crossies, you’ll also need some fat.

5. Calories and Nutritional Values

6. Further Recommendations

Oat Biscuits
Vanilla Crescents
Coconut Macaroon
Shell Splinters
Rum Balls
Coconut Balls
Christmas Cookies
Angels Eyes


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