RECIPE: Momofuku Milk Bar’s Cornflake Crunch

A while ago, my mother dragged me to a taping of the Martha Stewart Show, where, lucky for me, Momofuku Milk Bar’s very own Christina Tosi made a guest appearance.  She demonstrated how to make a number of Milk Bar’s desserts, and handed out Cornflake-Chocolate Chip-Marshmallow cookies…and I was sold.  Total, complete girl crush.  The girl crush was fueled even more after I scored a copy of Momofuku Milk Bar – Tosi’s dessert book is filled with quirky, creative recipes so that you can create your own Milk Bar creations at home.

In our first installment of CS Recipes, we’ll start off with something that’s as easy as it is delicious – Momofuku Milk Bar’s Cornflake Crunch.  I know, it looks pretty normal, being cornflakes and all, but trust me, this is more than just cornflakes.  You will be addicted!

Use it in the book’s other recipes, use it as an ice cream topping (right now it’s topping Milk Bar’s soft serve ice cream), eat it as you would regular cereal, or eat it straight from the pan (and then keep going back for more, like I’m currently doing).

Cornflake Crunch
from Momofuku Milk Bar by Christina Tosi

5 cups of cornflakes
1/2 cup of milk powder
3 tablespoons sugar
1 teaspoon kosher salt
9 tablespoons melted butter

1. Heat the oven to 275°F.

2. Pour the cornflakes into a bowl and crush them to one-quarter of their original size.  Add the milk powder, sugar, and salt and toss to mix.  Add the 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.

3. Spread the clusters on a parchment- or Silpat-lined sheet pan and bake for 20 minutes, at which point they should look toasted, smell buttery, and crunch gently when cooled slightly and chewed.

4. Cool the cornflake crunch before storing or using in a 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.