Why It Works
- Toasting the cereal and browning the butter brings out the corn flakes’ naturally candy, earthy taste.
- Generously seasoning the bars with salt ends in a balanced deal with that’s simply the correct quantity of salty and candy.
Rice Krispies Treats get all of the love, however I’m going to allow you to in on slightly secret: cornflake crispies are higher. Corn’s* naturally candy and earthy taste profile lends itself properly to desserts, making it a enjoyable, versatile ingredient to make use of in puddings, ice cream, cookies, and extra. I didn’t develop up consuming cornflake crispies, nor do I keep in mind the primary time I had them, however someplace alongside the way in which, I swapped in Corn Flakes for Rice Krispies they usually simply grew to become my go-to.
* Sure, corn, as a result of cornflakes are made out of corn, one thing that’s remarkably simple to by no means take into consideration whereas sleepily munching by means of one’s morning bowl of chilly cereal.
This recipe relies on my method for Rice Krispies Treats, which depends on the Maillard reaction—a chemical response that happens when warmth transforms proteins and sugars to create complicated aromas and flavors—to do the laborious work for us. Toasting the cereal till golden brings out the corn’s buttery, honeyed notes, whereas browning the butter provides nuttiness and a deeply roasted taste taste. Generously seasoning the bars with salt prevents it from changing into cloying, and ends in a satisfying chunk that’s simply candy and salty sufficient.
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