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.
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.)
Melted Butter (I use salted.) Pour it over the cornflakes and stir to coat.
Sprinkle on the milk and sugar.
Stir gently until evenly coated.
Spread in an even and thin layer on a baking sheet lined with parchment or sil-pat.
Bake at 275 for about 20 minutes or until a little toasty looking. Let cool completely before storing in an airtight container.
Recipe Source: Momofuku Milk Bar Cookbook. (Amounts slightly altered.)