The Milk Bar Project

Cornflake Crunch

Exactly what it sounds like: roasted cornflakes! Seasoned with milk powder, sugar, and salt - and browned with just enough butter to hold it all together.

I made this to use as a component in Cornflake-Chocolate-Chip-Marshmallow Cookies. Thank God that recipe only calls for 3/4 of a recipe of Cornflake Crunch, since I couldn’t stop myself from snacking. This is just SO. DAMN. GOOD. that Christina Tosi’s cookbook intro is worth repeating in full: This recipe was originally created to accompany the Cereal Milk Panna Cotta. It was one of those first-swing, home-run hits. It is incredibly simple to make and equally as versatile in its uses. Put some in a plastic bag and take it on the go as the best snack ever, or use it as an ingredient in the recipes to follow.

Make this for no reason, and eat it because it will make your mouth do a happy dance. Trust me.

Issue 1: I’m famously bad at reading recipes. In fact, the first time I cooked The Husband* a fancy meal, I found myself accidentally cooking a sous vide pork tenderloin in saran wrap tied up with fringe from a blanket. So when I saw that Cornflake-Chocolate-Chip-Marshmallow cookies called for less than a full recipe of Cornflake Crunch, I instinctively proceeded to make a half-recipe. Only after I’d started on the cookies did I realize I needed 3/4 of a batch and threw together a second half-recipe. (Which was good, since I was worried about how cookie proportions would have been affected by my snacking at that point.)