Many things can instantly transform me to my much-forgotten ill-worn teenagerhood: a few passing bars of The Backstreet Boys, Club Monaco sweaters and cornflake squares.
My first job ever was at a bakery where I’d squirrel away peanut butter cornflake squares to nibble on the bus ride home. The cornflake squares I make now are sans-peanuts, but so much better.
These cornflake squares are my interpretation of what the illicit lovechild of a Momofuku Milk Bar cornflake cookie and a blueberries and cream cookie could look like. Basically a rice crispy square with cornflakes standing in for the puffed rice, cornflake squares are infinite in their variations; add in anything that strikes your fancy. My current favourites: pecans and dried blueberries.
The nutty earthiness of pecans, sunshiny sweetness of dried blueberries and the crunch of cornflakes combine perfectly into a somewhat healthy dessert (breakfast?) square that will disappear immediately.
Case in point: a couple of friends were over for dinner the other day and one of them consumed two squares before we sat down to dinner and had four more after for dessert. Cornflake squares are so good I think I should start book-ending all my meals with them.
Blueberry Pecan Cornflake Squares Recipe
1. Lightly butter a 8 inch square pan.
2. Combine cornflakes, blueberries and toasted pecans in a large bowl.
3. Melt butter in a sauce pan over low heat. Add marshmallows and stir until melted.
4. Pour melted marshmallows over cornflake mixture and mix well.
5. Press cornflake mixture evenly in buttered pan.
6. Cool, cut into squares and enjoy!