How to make chak chak from corn sticks. Chak-chak Easier nowhere (dessert of corn sticks). Crispy sweet balls

This easiest chak chak recipe whatever you could think of. I don’t know exactly where my mother read it, but such I remember from childhood. Back then, the most important thing was to meet a modest budget, and this option was the best in every way. Simple, cheap, and very, very . Now you will see for yourself. Although, recipes from our childhood probably always seem the most delicious. Even if they are the most unpretentious, all the same ...

So, from corn sticks.

We will need:

3 pack. corn sticks

4 tbsp condensed milk

1 tbsp butter

coconut flakes

Cooking:

Melt the butter on a very slow fire, add condensed milk there. It is better to do this not in enamelware, otherwise it will definitely burn. The mass should warm up well and become homogeneous.

Pour all three packages of corn sticks and shavings into a large container. From above, pour the resulting cream in a thin stream, distributing it over the entire surface.

Then the sticks need to be mixed very quickly. If you hesitate, then the corn can quickly get soaked and turn into "porridge". For the same reason, increasing the amount of cream is also not recommended. Cake made from corn sticks lay on a dish with a slide.

Such a chak-chak is prepared very quickly, and scatters instantly. Delicious!

Packets of corn sticks grab our kids' attention just as they did when we were kids. And even now, many of us are not averse to crunching a mountain of these incredibly mouth-watering sweets with pleasure. But satiety soon sets in, and it happens that another half-pack of corn sticks is thrown onto a shelf in the kitchen, where they humbly wait in the wings to be eaten. However, you can make an unusual dessert from them, and today you will learn how to do it.

Ingredients:

A package of corn sticks - 200-300 gr.
Iris of medium hardness - 400 gr. ("Kis-Kis" or analogues).
Black chocolate - 80-100g. (1 tile).
Butter - 100 gr. (from 72.5%, natural).

Recipe:

Place the diced butter, toffee and chopped chocolate into a heavy bottomed saucepan. If you don’t have a thick-bottomed pan at hand, then in this case it is better to make a water bath.
We put the pan on a small fire or in a water bath. Constantly stirring, we wait until the butter and chocolate melt, and the toffee dissolves.
As soon as the mixture has become homogeneous, turn off the heat and stir for another couple of minutes to cool the mixture a little.
We take the sticks out of the package and put them in a large bowl.
Pour the resulting mixture over the sticks and mix quickly and thoroughly so that the mixture is distributed over all the sticks.
Immediately put the sticks on a dish in the form of a slide or form several spherical cakes from them.
Put the resulting dessert in the refrigerator for 15-20 minutes.

This dessert is actually incredibly easy to make. But this is not the only recipe using this crunchy treat. Another cooking option is also simple, but the resulting dessert will taste and look completely different from the sweets of the previous recipe.

Crispy sweet balls

Ingredients

Corn sticks - 150 gr.
Butter - 100 gr.
Condensed milk - 1 can.
Honey (liquid) - half a table. spoons.
Coconut flakes or biscuits for sprinkling.

Grind the sticks into medium-sized crumbs.
Add condensed milk and honey and stir.
The next step is to add soft butter and mix the mass until smooth.
From the resulting mass we roll up balls the size of a walnut, after which we roll each one in crushed cookies or in coconut flakes.
We spread the resulting sweets on a dish and put them in the refrigerator for 20 minutes to solidify.

A simple and delicious dessert is ready! If desired, condensed milk can be replaced with boiled condensed milk, and butter can be replaced with coconut cream mixed with powdered sugar. Bon appetit!

Video recipe for making corn sticks cake

Chak-chak is a sweet from the countries of the East, which is made from dough and soaked in honey. In this recipe, we will use corn sticks and prepare a simplified version of chak-chak, which will not leave indifferent all the sweet tooth. Instead of honey, we will prepare an impregnation of condensed milk and butter. Chak-chak is served in the form of a slide, and the dessert is ready to eat after hardening.

To prepare chak-chak from corn sticks, take the following ingredients.

For impregnation, we need high-quality butter, which we cut into small pieces and put in a saucepan. Add condensed milk.

Send to a small fire. While stirring, bring the butter to melt. Cool the prepared impregnation.

Add corn sticks to a container with impregnation and mix well. It is convenient to use a large deep bowl. Add the sticks to the bowl and pour in the cream. Gently mix all the sticks with condensed milk.

Take a suitable flat bowl. Lay out the soaked sticks in a slide. Top with chopped walnuts. Send to the refrigerator for a couple of hours.

Everyone in childhood probably tried a cake made from corn sticks and toffee. This cake is loved by children from the USSR along with an anthill. It is very tasty, light, suitable for children with gluten intolerance, it is prepared simply and relatively quickly. And no matter how much I cooked it, it is eaten one of the first on the table. I just loved it as a kid!

Compound:

500 g toffees
180 g butter
2 packs of 130 g corn sweet sticks

Recipe for corn sticks and toffee cake:

For this cake, you need such toffees as in the photo, there are also Golden Key. Dairy products are not suitable in tiles.
candy toffee
We remove the wrappers from the toffees, put the sweets in a larger bowl or saucepan (we will put 2 packs of sticks there later and knead, estimate the required size in advance), put the butter and put it in a water bath to melt. It is best to take a wide bowl. In a water bath, it turns out to melt longer, but nothing will definitely burn.
The sweets gradually melt, the butter too, we must be patient and stir occasionally.
mix
Still stirring. We do not leave the spoon in the bowl, it sinks there.
Ready sweet mix
When the mass becomes homogeneous, the oil is completely mixed with the toffee mass, pour out the corn sticks and knead well right in the water bath. This is where promptness is needed. I pour out 1-1.5 packs, knead well, then add the remaining sticks and knead again.

Add sticks and stir
When the corn sticks are evenly covered with butter and toffee mass, put them in a mold or directly on cling film and quickly tamp. If you spread it on cling film, then tamping, of course, is more convenient, but it will not turn out so beautifully. Must be topped with a layer food film and form a large "sausage", press it with your hands.
I took a detachable baking dish with a diameter of 26 cm. Put corn sticks with toffee in the form and press down, level with a spoon. We take out the cake in the cold to harden. On a cold balcony, my cake froze a little more than 1 hour.

Tamping into shape
Take the cake out of the mold.
The cake is ready