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Sweet 'n' Salty Corn Chip Crunch

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Sweet 'n' Salty Corn Chip Crunch

A chocolatey, crunchy Easter treat with just the right hit of salt. Warning: it disappears fast.

Prep time: 5-10 minutes  

Cook time: 5 minutes (just melting chocolate)  

Set time: 1–2 hours in the fridge 

    • 3 cups Sonora Corn Chips (lightly crushed, not crumbs)  

    • 200g milk chocolate  

    • 100g dark chocolate  

    • 1 cup mini marshmallows  

    • ½ cup roasted salted peanuts (or almonds)  

    • 1 cup mini Easter eggs (lightly crushed)  

    • Optional: shredded coconut or sprinkles for extra Easter vibes 

    1. Prep your base 

      Line a baking tray with baking paper.  

    2. Melt the chocolate 

      Melt milk and dark chocolate together in a heatproof bowl over simmering water (or microwave in 30 second bursts, stirring in between). 

    3. Mix the magic 

      In a large bowl, gently combine Crushed Sonora Corn Chips, marshmallows, nuts, half of the crushed Easter eggs.  

    4. Pour + fold 

      Pour melted chocolate over the mixture and gently fold until everything is coated.  

    5. Spread + top 

      Spoon mixture onto the lined tray and spread roughly (rustic is good here). Sprinkle remaining Easter eggs and any extras on top.  

    6. Set + snap 

      Refrigerate for 1–2 hours until firm.  

      Break into shards and try not to eat it all at once. 

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