Raffaello Crossies

Instructions

1. Line a baking sheet with parchment paper or a silicone baking mat.
2. In a large mixing bowl, combine the cornflakes, sliced almonds, and shredded coconut.
3. In a heatproof bowl, melt 2/3 of the white chocolate over a double boiler or in the microwave using short intervals, stirring frequently until smooth.
4. Pour the melted chocolate over the cornflake mixture and stir until everything is well coated.
5. Using a spoon or a cookie scoop, drop small clusters of the mixture onto the prepared baking sheet.
6. In the same bowl, melt the remaining 1/3 of the white chocolate using the same method.
7. Drizzle the melted chocolate over the clusters on the baking sheet.
8. Allow the crossies to cool and the chocolate to set at room temperature or place them in the refrigerator for faster setting.
9. Once set, store the crossies in an airtight container at room temperature for up to a week.