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Prep time
10 minutes
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Cook time
30 minutes
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Serves
36 pieces
Author Notes
In this recipe for Crispy Cornflake Treats, I gently caramelized brown sugar in melted butter for a nutty flavor before adding marshmallows and cornflakes. I then cut them into 1-inch square pieces and dipped them in melted dark chocolate to make them look like bite-sized candies. My original thought was to develop these as DYI Halloween candies, so if you wanted to go crazy, you could wrap them up in wax paper and hand them out.
Because they're already so sweet from the caramel and marshmallows, I chose to use extra dark chocolate to balance it out. With that being said, feel free to use any type. —Nea Arentzen
Ingredients
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1/2 cup
(113 grams) unsalted butter
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1/4 cup
(53 grams) brown sugar
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4 cups
(172 grams) marshmallows
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6 cups
(192 grams) cornflakes
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a
pinch of kosher salt
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3.4 ounces
70-80% dark chocolate
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1 tablespoon
coconut oil
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flakey sea salt
Directions
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Line a rimmed baking sheet or baking dish with parchment paper. (Should be at least 12x12-inches in size.)
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In a medium pot over medium heat, stir the butter and sugar together until melted, about 2 minutes. Allow it to come to a simmer and cook, stirring occasionally, another 1 to 2 minutes (cooking this much longer will make the candies too hard).
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Reduce the heat to low. Add the marshmallows and stir until melted and well combined with the caramelized sugar and butter. Remove from heat and stir in the cornflakes and a pinch of salt until all the cornflakes are fully coated. Transfer to prepared baking sheet or dish and pat into a 12x12-inch square. Set it aside to cool fully; cut into 36 pieces (6x6).
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In a small microwave-safe bowl, melt chocolate with coconut oil in 30-second spurts (alternatively, melt using a double boiler). Dip half of each cornflake treat into the melted chocolate, then return to the parchment-lined baking sheet.
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Transfer the sheet to the fridge until the chocolate has hardened, about 15 minutes. Sprinkle with flakey sea salt and serve.
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