Taking a break from sewing for a while, here’s something sweet!
After I made my Faux Fried Ice Cream Cake I had a decent amount of extra cornflake topping, which I regularly used to make “fried ice cream” on its own by topping vanilla ice cream with the cornflakes and a drizzle of honey. I kept the extra topping in a ziploc bag in the freezer, and when I ran out of vanilla ice cream I just started crunching it by the handful for a treat. Something about the crunchy, buttery, sweet mouthful made it supremely snackable, and I wanted to figure out a format I could use to make an easier-to-eat version.
Imagine my joy when I came across multiple recipes for honey cornflake cookies, which basically sounded like the perfect way to interpret this flavor/texture combination. They couldn’t be easier– only a few ingredients and minimal preparation. I even let my preschooler do the majority of the work, and she loved it! (now, if only I can teach her how to temper chocolate)
These turned out cute, crunchy, and reasonably good. Not “oh my god make these right now” good, but if you’re looking for something simple to make with your kids that won’t overload them with sugar or fat, these would work. Bonus– nut free, egg-free, and they’re made of cereal so you can bill them as “healthy treats” if you bring them to school for a party or something.
Honey Cornflake Crunchies (makes about 36 mini muffins-full)
2 tbs. honey
4 tbs. butter
5 cups cornflakes, gently crushed into slightly smaller pieces
1/4 tsp. kosher salt
1. Preheat oven to 300 degrees F.
2. Melt honey and butter together over medium heat (or use the microwave) until frothy. Stir in salt.
3. Pour over cornflakes and stir to coat.
4. Spoon cornflakes into mini muffin tins lined with paper muffin cups, or mound into piles on parchment paper. Add sprinkles to the top if desired.
5. Bake for 10-12 minutes, until cornflakes turn slightly darker in color. Cool completely before eating. Store in an airtight container.
- Be sure you measure your cornflakes before crushing them– the measurement is 5 cups directly from the box. It’ll be a smaller volume once they’re crushed a little. Don’t crush these into tiny crumbs! Just mush them around for a bit in your hands so they compress a bit.
- I think next time I’d add about 2 tbs. of brown sugar to this recipe– the extra sweetness and toastiness you get from brown sugar would make these more like the faux fried ice cream topping, which is what I was going for. I think you need the honey for stickiness, though, so I wouldn’t replace it entirely.
- I would not recommend making these in muffin tins without liners. No matter how well you grease them there’s bound to be some sticking, and these are so fragile that it’s unlikely they’d come out in one piece.