Desert rose

RECIPE BY: Nathalie Charron

Here is a simple dessert, perfect to initiate your little ones to baking in the kitchen!


  • 2 1/2 cups of original crunchies
  • 1 cup of dark (or milk) chocolate chips
  • Quinoa Puffs


  1. In a microwave-safe bowl, melt chocolate in microwave for about one minute. Add the crunchies and mix well to coat them well.
  2. Spoon out small piles on a baking sheet lined with parchment paper and sprinkle with puffed quinoa.
  3. Place in the refrigerator until the chocolate is hardened.

Can be kept for 1 week in the fridge in an airtight container.