- ACTIVE: 10 MIN
- TOTAL TIME:
- SERVINGS: Makes about 3 cups
Use this recipe to make Christina Tosi's Candy-Corn-and-Chocolate-Chip Cookies recipe.
- 4 cups cornflakes (5 ounces), lightly crushed
- 1/2 cup dry milk powder
- 3 tablespoons sugar
- 1 teaspoon salt
- 10 tablespoons unsalted butter, melted
- Preheat the oven to 275° and line a baking sheet with parchment. In a large bowl, toss the cornflakes with the milk powder, sugar, salt and butter until coated. Spread the mixture on a baking sheet and bake until golden and fragrant, about 20 minutes. Let the crunch cool completely.