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Chef Christina Tosi uses this snackable cornflake mixture in her Cornflake-Chocolate-Chip-Marshmallow Cookies from the "Momofuku Milk Bar" cookbook.

Source: The Martha Stewart Show, October 2011
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Cook's Notes

Cornflake crunch can be stored in an airtight container at room temperature for up to 1 week, and refrigerated or frozen for up to 1 month.

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  • amandasaur
    19 DEC, 2011
    This is perfect in the cornflake-chocolate chip-marshmallow cookies! However, I found that there was just a little too much butter, so I would definitely recommend 5-7 T instead of 9. Thanks for the great recipe, though!
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