Semi-homemade Flaky Flix

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A note from Cheshire: Mother's Cookies used to make these wonderful little treats called Flaky Flix. Layers of wafers and creme dipped in chocolate and rolled in corn flake pieces, Flaky Flix were unlike any other cookie I had ever had. They were so good that I could easily polish off a box in a day. As a result, I limited myself to only one box a year, on my birthday. Sadly, since I only bought one box a year, and because the legions of other Flaky Flix devotees were passionate but few, Mother's discontinued the cookies (they also went through something of a corporate shuffle around the same time). Undeterred, I cobbled together my own version using Keebler Fudge Sticks as a base. And though the original will always have a soft spot in my heart, these are better. When you serve these, people may look at you funny. But when they taste them, they're going to want to know how you made them. That is, if you've left enough uneaten to serve.
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Servings Prep Time Cook Time Difficulty Level
48cookies 40minutes 10minutes Easy
Servings Prep Time
48cookies 40minutes
Cook Time
10minutes
Ingredients
  • 18 ounces semi-sweet chocolate chips good quality like Guittard or Ghirardelli
  • 2 8.5 oz boxes Keebler Fudge Sticks not the jumbo variety
  • 1 12 oz box Kellogg's Corn Flakes
Servings: cookies
Units:
Ingredients
  • 18 ounces semi-sweet chocolate chips good quality like Guittard or Ghirardelli
  • 2 8.5 oz boxes Keebler Fudge Sticks not the jumbo variety
  • 1 12 oz box Kellogg's Corn Flakes
Servings: cookies
Units:
Instructions
  1. Melt the chocolate chips in a double-boiler or in a bowl set over a pot of simmering water.
  2. While chocolate is melting, line a large baking sheet with parchment or a silicone mat.
  3. Pour corn flakes into a wide bowl. Crush the flakes with the flat bottom of a wide glass, measuring cup, etc. The flakes should be small but not crushed to a powder.
  4. When the chocolate has melted, remove it from the heat and bring to the work area.
  5. Using tongs, dip a fudge stick in the melted chocolate and shake off any excess. You want the cookie covered completely but only by a thin layer of melted chocolate. You need to do this step quickly so that the cookie doesn't start to come apart in the hot melted chocolate.
  6. Place the dipped cookie in the crushed cornflakes. Scoop cornflakes from the side and cover the top of the cookie. Squeeze gently so that the cookie is covered on all sides by a thin coating of corn flakes. Shake off any excess corn flakes and place on the sheet.
  7. Repeat with remaining cookies. On the sheet, cookies can be placed side by side and even stacked if necessary.
  8. Place the completed cookies in the refrigerator for at least 30 minutes or until the chocolate has hardened. Store in an airtight container in the refrigerator until ready to serve.
  9. If you have any excess chocolate and corn flakes, mix them together and spread out the mixture thinly on a parchment-lined sheet and refrigerate until hardened, for a homemade crunchy chocolate bar.
Recipe Notes

At Potluckiest we don't usually specify particular brands, but the Keebler cookies are a useful starting point — we can't vouch for another brand, and we've never tried making our own layered wafer cookies. As for the corn flakes, as much as we'd love to recommend some organic, non-GMO cereal, Kellogg's really has it over everyone else. We've tried. Where we've improved on the original is in the chocolate. Use high-quality chocolate — we use semi-sweet Guittard chips.

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