Cornflake Crunch


  • 5 cups cornflakes (170g)
  • 1/2 cup + 1 tablespoon milk powder (60g)
  • 1 teaspoon kosher salt
  • 2 tablespoons granulated sugar
  • 9 tablespoons melted butter (130g)

Preheat the oven to 275˚.

In a medium bowl, crush the cornflakes with your hands until they are about the size of peas, or a little larger. I find that if I give the bowl a little shake to toss the flakes, the big bits rise to the top and it’s easier to crush them up evenly.

Add the milk powder, salt, and sugar and toss the cornflakes until evenly coated. Then pour in the melted butter and toss again.

Spread the coated cornflakes on a lined baking sheet and bake until they are a lovely golden color, about 15 to 20 minutes.

Cool completely before storing. Store in an airtight container, either in the cupboard or in the freezer. Lovely for snacking all on its own, or use in the Chocolate Chip Cornflake Marshmallow Cookies.

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