Cornflake Crunchy Treats
  • Cornflake Crunch (Recipe by Christina Tosi's book Momofuku)
  • 2 cups corn flake crunch, plus extra for sprinkling
  • 4 cups Rice Crispy cereal
  • 1 stick unsalted butter
  • Pinch of salt
  • 10 oz bag of marshmallows
  • 16 oz bag of chocolate chips
  1. In a heavy bottomed pan over medium high heat melt the stick of butter and allow to cook until golden brown in color. Take the browned butter off the heat and stir in the marshmallows. Stir until the marshmallows are completely melted ( you can turn the heat on the stove if needed to help them melt completely). Sprinkle in a pinch of salt over the surface of the melted marshmallows then stir to distribute evenly. Make sure the heat is completely off and stir in the cornflake crunch and rice crispy cereal. Stir until the cereal is coated evenly then transfer the mix to a greased 9x13 pan. Press cereal mixture into the pan using a greased piece of parchment paper or the back of the spatula you are using until it is an even layer. Allow to set for an hour.
  2. Once the treats have been set, divide into 16 bars. Melt the chocolate in the microwave or over a double boiler. Dip the tops of the cereal bars in the melted chocolate and then sprinkle the remaining cornflake crunch on top of each bar. Allow the chocolate to set in the fridge. Enjoy immediately. Treats will keep for at least 3 days at room temperature in an airtight container.
  3. **Cornflake Crunch recipe by Christina Tosi of Momofuku Milk Bar- Heat an oven to 275 degrees Farenheit. Pour 5 cups of Cornflake cereal into a medium bowl. Crush the cornflakes with your hands till the pieces are about a quarter of their original size. Using your hands, stir in ½ cup milk powder, 3 tablespoons of sugar and a teaspoon of kosher salt till it’s mixed together well. Then using a spatula, stir in 9 tablespoons of melted unsalted butter folding it over the ingredients so that they stick together well. The butter is the glue that holds them all together. Pour onto a parchment lined baking sheet and bake in the oven for 20 minutes or until the mixture is nice and toasty. Cool the crunch down to room temperature before using or storing.
Recipe by janie-jean at