Any cereal will yield a delicious crunch. This recipe is a great example of different salt and sugar ratios from the cornflake crunch recipe, because Fruity Pebbles are sweeter. Knowing the sweetness and salt level of the cereal will help you adjust your sugar and salt amounts accordingly when making a crunch out of it.
Recipe information
Yield
Makes about 225 g (3 cups)
Ingredients
120 g Fruity Pebbles [1/4 (17-ounce) box (2 1/2 cups)]
20 g milk powder (1/4 cup)
12 g sugar (1 tablespoon)
1 g kosher salt (1/4 teaspoon)
85 g butter, melted 6 (tablespoons)
Preparation
Follow the procedure for the cornflake crunch, substituting the Fruity Pebbles for the cornflakes.
Reprinted with permission from Momofuku Milk Bar by Christina Tosi with Courtney McBroom. Copyright © 2011 by MomoMilk, LLC. Published by Clarkson Potter, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Christina Tosi is the chef and owner of Momofuku Milk Bar, called "one of the most exciting bakeries in the country" by Bon Appètit. As founder of the desserts programs at Momofuku, including Noodle Bar, Ssäat;m Bar, Ko and Má Pêche, Christina was most recently shortlisted for a James Beard Foundation Rising Star Chef Award. Christina and her confections have appeared on The Martha Stewart Show and Live! with Regis and Kelly, among others. She lives in Brooklyn, New York, with her three dogs and eats an unconscionable amount of raw cookie dough every day.
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