Cornflake Marshmallow Treats

Rice Krispies Treats get all the love, but I’m going to let you in on a little secret: cornflake crispies are better. Corn’s* naturally sweet and earthy flavor profile lends itself well to desserts, making it a fun, versatile ingredient to use in puddings, ice cream, cookies, and more. I didn’t grow up eating cornflake crispies, nor do I remember the first time I had them, but somewhere along the way, I swapped in Corn Flakes for Rice Krispies and they just became my go-to.

* Yes, corn, because cornflakes are made from corn, something that is remarkably easy to never think about while sleepily munching through one’s morning bowl of cold cereal.

This recipe is based on my method for Rice Krispies Treats, which relies on the Maillard reaction—a chemical reaction that occurs when heat transforms proteins and sugars to create complex aromas and flavors—to do the hard work for us. Toasting the cereal until golden brings out the corn’s buttery, honeyed notes, while browning the butter adds nuttiness and a deeply roasted flavor flavor. Generously seasoning the bars with salt prevents it from becoming cloying, and results in a satisfying bite that’s just sweet and salty enough.