Now, technically I'm sharing this recipe because it's a component you'll need for what I share on Friday. But here's a secret: this stuff is delicious all on it's own. Like...really delicious. But trust me, what I've got for you on Friday is like...CRAZY delicious. Out of the world scrumptious. Inconceivably tasty!
Which totally makes up for all the self control you'll need to not just scarf this stuff down. It's really addicting. I had a hard time stopping myself from constantly eating little pieces. So good!
Have you heard of Momofuku's Milk Bar? It's an amazing dessert spot in NYC that I somehow still haven't gone to (and that serves some of the most unusual, yet out of this world delicious, stuff). Christina Tosi, the genius chef behind Momofuku's Milk Bar, shared her delicious brilliance with the world through a Momofuku Milk Bar cookbook! And, through the wonder of the internet, many of these recipes are view-able (from bloggers, articles, etc.) on the internet :). That is where this (and Friday's) recipe comes from! Powdered milk is apparently a big component of a lot of her stuff (milk bar...get it?!) Anyhow, enough back-story, to the recipe!:
From Momofuku's Christina Tosi via Daily Candy
Makes about 4 cupsIngredients:
- 5 cups cornflakes
- 1/2 cup milk powder
- 3 tbsp. granulated sugar
- 1 tsp. kosher salt
- 9 tbsp. unsalted butter, melted
- Preheat oven to 275 degrees.
- In a medium bowl, use hands to crush cornflakes to a quarter of their original size.
- Add milk powder, sugar, and salt, and toss lightly.
- Add butter and toss to coat (the butter acts as the glue and will create small clusters).
- Spread the cornflake clusters onto a parchment/silpat lined baking sheet. Bake 20 minutes-until they look toasted, smell buttery, and crunch when cooled slightly.
- Cool completely before storing or using in a recipe.
- Stored in an airtight container at room temp., it will keep fresh for 1 week; in the fridge or freezer, it will keep for about 1 month.