Cornflake (and Crispy) Crunch!
Cook time
Total time
Adapted from Momofuku Milk Bar by Christina Tosi
Recipe type: Dessert
  • 5 cups cornflakes or crisped rice
  • ½ cup milk powder
  • 3 tablespoons sugar (Jane note: I would use 4 tablespoons)
  • 1 teaspoon kosher salt (Jane note: If you are using salted butter, only put in ½ teaspoon of salt)
  • 9 tablespoons butter, melted
  1. Preheat oven to 275 degrees F.
  2. Place cornflakes in a medium bowl and crush with your hands until they are about ¼ in size. If using crisped rice, no need to crush it, although you can a little bit if you like. Mix in milk powder, sugar and salt. Add butter and stir to coat evenly.
  3. Spread on parchment- or Silpat-lined sheet pan and bake for 20 minutes. I think I had to toast them a bit longer than that and I stirred them around halfway through baking. They should look toasted, smell buttery and should crunch gently when cooled.
  4. Cool completely then store or use in a recipe. Store in an airtight container – up to 1 week at room temperature, up to 1 month in the fridge or freezer.
Recipe by This Week for Dinner at