INGREDIENTS

• 300 g Corn Flakes
• 75 g butter
• 1/2 t salt
• 800 g marshmallows
• Flaky salt, for finishing

METHOD

• Gently crush the Corn Flakes with your fingers, spread out on a baking tray and toast in a pre-heated oven at 160 ºC for about 10 minutes.
• Line a second baking tray with baking paper and coat with nonstick spray. Set aside.
• In a large pot, melt the butter over medium heat until golden brown and smelling nutty, add the marshmallows and stir until also melted. Remove from heat.
• Add the Corn Flakes and salt and stir until thoroughly mixed. Press into greased baking tray and sprinkle with flaky salt. Leave to set (about 40 minutes), before slicing into squares.
  

TIPS:

• Browning the butter adds a nutty, earthy taste.
• Toasting the cereal deepens the Corn Flakes' flavour and adds more crunch.
• Adding salt adds balance and tempers the sweetness for a more well-rounded, nuanced result.