I actually have no idea why I’m making this (other than the fact that I had all the ingredients) as I have no immediate plans for it. It is used in the Milk Bar cook book in the Grapefruit Pie recipe, but try as I might I can not work up any interest to make that pie yet. (although the blog post that I linked the recipe to actually made it seem like something I may want to consider later in the summer)
The recipe for the crunch alone is super super easy and the same for all of the Milk Bar crunches: corn flake, fruity pebble, pretzel, etc. I will probably end up using this in a new batch of Compost Cookies.
You start with a sleeve of crackers. The recipe says to crush them with your fingers, but I have soft lady hands that do not like the feel of sharp crackers in their palms so I use my rolling pin to crush them instead. Crushing things with the rolling pin is super fun, but you do have to be careful because you don’t want to get carried away and pulverize the crackers. They need to be roughly 1/4 their original size.
Once you have the crackers all set you just dump in the rest of the dry ingredients: 1/2 cup sugar, 1/4 cup milk powder, 1/2 kosher salt.
7 tablespoons of melted butter binds it all together and creates tasty little clumps that you transfer to a silpat-lined sheet pan and bake for 20 minutes or until they look toasted and smell buttery.
They are in the oven right now and when they are finished I will cool them and store in an airtight container. They will keep fresh at room temp for 1 week or in the fridge or freezer for 1 month.
Update: Oh, god. This is NOT going to last in my house. I just went over to the cooling pan and prepared to store the crunch, I noticed big yummy pieces that looked like flakey nut brittle and grabbed one to try. HOLY MOTHER…it was good. So delicious and addictive–it took me completely by surprise. I handed my sweet husband a piece and he did the holy shit double take. Tiny G even approved. Yum, yum, yum.