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Recipe Thursday-Bocaditos de Corn Flakes y Leche Condensada (Corn Flake Clusters)

Posted on March 15th, 2012 | Posted in Cookies, Dessert, Recipes

I am always looking for new desserts that add a twist to something that I have made in the past. I found Bocaditos de Corn Flakes y Leche Condensada on seriouseats.com and was excited for a different style of no-bake cookie treat! I already love Rice Krispie treats, so I thought this variety would please my palate, and it did. According to seriouseats.com, “many Latin Americans grow up eating these clusters of cereal, sugar, and sweetened condensed milk”. Sweetened condensed milk is a common ingredient used in Central American cooking and many times can make things too sweet, but in this recipe the burnt sugar adds nuance and complexity to these enticing morsels. Enjoy!

Bocaditos de Corn Flakes y Leche Condensada

Yield 36 Clusters

Cooking spray (992016)
1 cup sugar (991842)
14-ounces sweetened condensed milk
4 tablespoons (2 ounces) unsalted butter (880000)
1/2 teaspoon salt (991861)
7 cups corn flakes (WLN516)

Line 2 baking sheets with foil (BD3001). Lightly spray with cooking spray. Fill medium bowl with cold water.

Melt sugar in large heavy-bottomed pot or Dutch oven over medium heat until it becomes deep amber and just begins to smoke, about 8 minutes. Add butter and salt, and stir with wooden spoon until completely incorporated. While constantly stirring, add sweetened condensed milk. Stir until completely incorporated, then remove from heat.

Stir in corn flakes. With a soup spoon, scoop mixture out into approximately 2-tablespoon-sized balls. Dampen fingers and lightly press clusters together. Dip hands in water whenever they become sticky.

Allow clusters to set at room temperature about 30 minutes. Serve.

Leftovers may be stored for up to 3 days in an airtight container at room temperature or refrigerated. They will stick to each other if clumped.

Recipe from SeriousEats.com

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