For me the highlight in this recipe is the caramelized cornflakes, so I use only enough white chocolate to bind them together. If you prefer a cluster with more chocolate flavor, you can increase or even double the white chocolate amount.
- 1.5 cups cornflakes cereal
- 6 tbsp (3 oz) butter, melted
- 1/4 cup granulated sugar
- 4 tbsp powdered milk
- 5 ounces white chocolate
1. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray. Preheat the oven to 275 degrees F / 135 C.
2. Place the cornflakes in a large bowl, and pour the melted butter on top of them, tossing to coat the flakes. Sprinkle the sugar and the milk powder over the cornflakes, and toss again to incorporate all of the ingredients. Scrape the cornflakes onto the prepared baking sheet.
3. Bake the cornflakes until they are a golden brown and have a caramelized smell, about 25 minutes. Remove from the oven and allow them to cool completely.
4. Carefully melt the white chocolate in the microwave, stirring frequently as white chocolate easily overheats and becomes burned and unusable. If you are using white chocolate chips, you might want to add a little shortening or oil to thin it out and make it easier to form the clusters.
5. Add the caramelized cornflakes to the white chocolate and stir until all of the cornflakes are coated with chocolate. The chocolate will not be a thick layer.
6. Use a spoon to drop small mounds of cornflakes onto a baking sheet covered with foil or waxed paper. Refrigerate the clusters until the chocolate is set, about 30 minutes.
7. Store Caramelized Cornflake Clusters in an airtight container in the refrigerator or at cool room temperature for up to two weeks.