Cornflake Crack- A Snack You Can’t Stop Eating

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cornflake crack

When I was a kid one our favorite snacks was to melt butter over cornflakes. I have no idea if other people did this, or if we were just desperate one day and made it up. If you are thinking that sounds super weird, don’t judge. It really is tasty.

So when I saw a recipe in my Momofuku Milk cookbook for a butter/cornflake/other stuff concoction as a component for a cornflake cookie, I knew it would be worth a try.  I wasn’t even sure I would need the cookies, just the cornflakes mixture.

And sure enough, it was worth it! My husband and I just couldn’t stop snacking on it. I never could make the cookies because we ate all the cornflakes too quickly. (In fact, it was a miracle I even got a picture of the finished product.)  I’ve since made the cookies in the recipe book, but find that just snacking on the cornflakes is almost, if not better.

I renamed it Cornflake Crack, since I could not stop eating it. It has everything you need for the perfect snack. A little sweet, a little salt, a little crunch.

It is super easy to make. Follow along.

Cornflakes. Crush them gently if you are going to add them to another recipe. Don’t crush them if you want to just snack on them.

cornflake crack

Sugar and dry milk powder. (I have learned there is a difference between high end and crappy milk powders.  Don’t use non-fat milk powder if you can help it. My favorite brand so far has been Morning Moos Milk Powder.)

cornflake crack

Melted Butter (I use salted.) Pour it over the cornflakes and stir to coat.

cornflake crack

Sprinkle on the milk and sugar.

cornflake crack

Stir gently until evenly coated.

cornflake crack

Spread in an even and thin layer on a baking sheet lined with parchment or sil-pat.

cornflake crack

Bake at 275 for about 20 minutes or until a little toasty looking.  Let cool completely before storing in an airtight container.

 

cornflake crack

 

Cornflake Crack- A Snack You Can’t Stop Eating

Yield: 5 cups

Ingredients

  • 5 cups cornflakes
  • 1/3 cup dry milk powder
  • 3 tablespoons sugar
  • 8 tablespoons butter, melted

Instructions

  1. Preheat oven to 275
  2. Dump cornflakes into a large bowl. Crush them a bit with your hands (optional if you just want to snack on it, but a good idea, if you are going to add them to something else like cookies.)
  3. In a small bowl mix milk powder and sugar together.
  4. Drizzle butter over cornflakes and toss to coat. Sprinkle sugar and milk mixture over cornflakes and stir until evenly coated.
  5. Spread in a thin layer on a baking sheet lined with parchment or sil-pat.
  6. Bake for about 20 minutes or until slightly toasted.
  7. Allow to cool, then store in an airtight container.
http://eatthinkbemerry.com/2015/05/cornflake-crack-a-snack-you-cant-stop-eating/

Recipe Source: Momofuku Milk Bar Cookbook. (Amounts slightly altered.)

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Comments

  1. Melanie Randall says

    I still eat buttered cornflakes as a full-sized (that’s debatable) adult! And buttered cheerios.

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