Cornflake Crunch
Ingredients:
130g cornflakes 3¾ cups
36g milk powder ⅓ cup + 1 T
30g sugar 2 T + 1 tsp
3g kosher salt ¾ tsp
100g unsalted butter, melted 7 T
Instructions:
Heat the oven to 275°F. Pan-spray a half-sheet pan or line with parchment.
Pour the cornflakes into a medium bowl and crush them with your hands to one-quarter of their original size.
Add the milk powder, sugar, and salt and toss to mix. Add the melted butter and toss to coat.
As you toss, the butter will act as glue, binding the dry ingredients to the cereal and creating small clusters.
Spread the clusters onto the prepped sheet pan and bake at 275°F until the crunch looks toasted, smells buttery, and crunches gently when cooled slightly and chewed for 20 minutes.
Cool the cornflake crunch completely before storing or using it in the Crunchy Cornflake Chocolate Chip Cookies recipe.
Stored in an airtight container at room temperature, the crunch will keep fresh for 1 week; in the fridge or freezer, it will keep for 1 month.
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