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Preparation
1. Optional part of toasting the cornflakes: Preheat oven to 325°F and line 2 baking sheets with parchment paper. Divide the cornflakes between the 2 pans. Toast the crushed cornflakes in the oven, using a spatula to turn the cornflakes to get evenly browned, about 10 minutes. Allow the cornflakes to cool on the pans for 5 minutes before transferring to a large bowl.
2. Line a 9×9 baking dish with baking spray and line the bottom with parchment paper, set aside.
In a large pot melt butter on a low heat until it turns a light brown in color and has a fragrant, nutty aroma, about 4 to 6 minutes.
3. Add in salt, whisk to combine.
4. Add in marshmallows, using a rubber spatula to stir the marshmallows until completely melted.
5. Stir in toasted corn flakes, mixing well to combine.
6. Transfer the mixture to a prepared baking dish and use a rubber spatula greased with non-stick spray to guide the mixture into the pan and smooth the top.
7. Let the bars cool for 30 minutes before removing from the pan, slicing, and serving.
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