Some of your best friends might be flakes — but are they edible? (Authorities will be alerted if you answer yes.) Whip up a batch of Momofuku Milk Bar chef Christina Tosi’s Cornflake Crunch to snack on by the handful or use it to make her cornflake chocolate chip marshmallow cookies.
Yields about four cups
5 c. cornflakes
½ c. milk powder
3 tbsp. sugar
1 tsp. kosher salt
9 tbsp. butter, melted
1. Heat oven to 275°.
2. In a medium bowl, with your hands, crush cornflakes to ¼ of their original size. Add milk powder, sugar, and salt; toss to mix. Add butter; toss to coat. (As you toss, the butter will act as glue, binding the dry ingredients to the cereal, creating small clusters.)
3. On a parchment- or Silpat-lined sheet pan, spread clusters and bake for 20 minutes, at which point they should look toasted, smell buttery, and crunch gently when cooled slightly and chewed.
4. Cool completely before storing or using in a recipe. Stored in an airtight container at room temperature, the crunch will keep fresh for one week; in the fridge or freezer, it will keep with one month.
Photo: Chris Ted / Getty Images