Peanut Crossies

Place baking paper or aluminum foil on a board or baking tray and prepare space for the Crossies to dry.

Coarsely chop the dark couverture as well as the milk and bittersweet chocolate.

Slowly melt the chopped chocolate together in a hot water bath, stirring, until you have a smooth mixture.

Fold the unsalted peanuts, cornflakes and cinnamon into the melted chocolate, stirring gently until everything is well coated.

Use a teaspoon to drop small mounds onto the prepared baking paper or foil.

Let the Crossies dry and set at room temperature.

Coarsely chop the white chocolate and melt it in a hot water bath, then spoon it into a freezer bag, cut off a small corner and decorate the Crossies with fine white chocolate lines.