Reviews (1)
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62 Ratings
5 star values:
9
4 star values:
28
3 star values:
10
2 star values:
11
1 star values:
4
Martha Stewart Member
Rating: Unrated
12/19/2011
This is perfect in the cornflake-chocolate chip-marshmallow cookies! However, I found that there was just a little too much butter, so I would definitely recommend 5-7 T instead of 9. Thanks for the great recipe, though!
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Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 4 cups
cornflake-crunch-mslb7029.jpg
Ingredients
Ingredient Checklist
1/2 (12-ounce) box cornflakes (about 5 cups)
1/2 cup milk powder
3 tablespoons sugar
1 teaspoon coarse salt
9 tablespoons melted butter
Cook's Notes
Cornflake crunch can be stored in an airtight container at room temperature for up to 1 week, and refrigerated or frozen for up to 1 month.
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 4 cups
cornflake-crunch-mslb7029.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes 4 cups
Recipe Summary
Yield: Makes 4 cups
Yield: Makes 4 cups
Makes 4 cups
cornflake-crunch-mslb7029.jpg
cornflake-crunch-mslb7029.jpg
Ingredients
Ingredients
- 1/2 (12-ounce) box cornflakes (about 5 cups)
- 1/2 cup milk powder
- 3 tablespoons sugar
- 1 teaspoon coarse salt
- 9 tablespoons melted butter
Directions
Preheat oven to 275 degrees. Line a baking sheet with parchment paper or a nonstick baking mat; set aside.
Place cornflakes in a medium bowl. Using your hands, crush to one-quarter of their original size. Add milk powder, sugar, and salt; toss to combine. Add butter and toss to form small clusters.
Spread cornflake mixture in an even layer on prepared baking sheet. Transfer to oven and bake until clusters are toasted and smell buttery, about 20 minutes. Remove from oven and let cool completely.
Cook's Notes
Cornflake crunch can be stored in an airtight container at room temperature for up to 1 week, and refrigerated or frozen for up to 1 month.
Cook’s Notes
Cornflake crunch can be stored in an airtight container at room temperature for up to 1 week, and refrigerated or frozen for up to 1 month.
Reviews (1)
Add Rating & Review
62 Ratings
5 star values:
9
4 star values:
28
3 star values:
10
2 star values:
11
1 star values:
4
Martha Stewart Member
Rating: Unrated
12/19/2011
This is perfect in the cornflake-chocolate chip-marshmallow cookies! However, I found that there was just a little too much butter, so I would definitely recommend 5-7 T instead of 9. Thanks for the great recipe, though!
Reviews (1)
Add Rating & Review
62 Ratings
5 star values:
9
4 star values:
28
3 star values:
10
2 star values:
11
1 star values:
4
Add Rating & Review
62 Ratings
5 star values:
9
4 star values:
28
3 star values:
10
2 star values:
11
1 star values:
4
62 Ratings
5 star values:
9
4 star values:
28
3 star values:
10
2 star values:
11
1 star values:
4
62 Ratings
5 star values:
9
4 star values:
28
3 star values:
10
2 star values:
11
1 star values:
4
- 5 star values:
- 9
- 4 star values:
- 28
- 3 star values:
- 10
- 2 star values:
- 11
- 1 star values:
- 4
Martha Stewart Member
Rating: Unrated
12/19/2011
This is perfect in the cornflake-chocolate chip-marshmallow cookies! However, I found that there was just a little too much butter, so I would definitely recommend 5-7 T instead of 9. Thanks for the great recipe, though!
Martha Stewart Member
Rating: Unrated
12/19/2011
This is perfect in the cornflake-chocolate chip-marshmallow cookies! However, I found that there was just a little too much butter, so I would definitely recommend 5-7 T instead of 9. Thanks for the great recipe, though!
Rating: Unrated
All Reviews for Cornflake Crunch
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Cornflake Crunch
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
