I am seriously in love with the Momofuku Milk Bar Cookbook. I know I've mentioned it before in my post about the infamous crack pie, but I just had to say it again. Being the biggest sweet-tooth I know, this book pushes all my buttons (in a non-dirty way thanks =P). I know, being a dietitian and all, I really shouldn't be flaunting, or promoting an unhealthy habit of eating things high in sugar and fat, but a little indulgence once in a while is good! Food is there to be enjoyed, but everything IN MODERATION!! I must stress to you that I don't eat this stuff day-in-day-out, and I do share it around!! I do not by any means encourage you to consume mounds of the things I post on here, or on a regular basis. Definitely only on special occasions or on a very limited basis!! Just thought I should say this before people think I'm sort of a hypocrite....*cough*... haha
Anyways, the latest sugar laden treat I decided to whip up from the book was something called Ritz Crunch. And yes, it is sweet! And salty. And crunchy. And incredibly addictive.....
You can actually use any cracker for this recipe, but as Christina Tosi mentions in the book, the epitome of rich and buttery crackers are Ritz in her opinion (and I must agree) , and therefore complement the essence of this recipe perfectly.
Waaaahhh so much sugar! You'd be relieved to know that I too feel sick after eating too much sugar (thank god there is something normal about me)....however our perceptions of what normal levels of sugar are maybe be slightly off =P. But yes, this, like many of the other things in the Milk Bar cookbook, are very very very sweet and its very hard to eat much of some of these things. Even the crack pie was quite intense (but oh so addictive mmmm).
Adapted from the Milk Bar Cookbook by Christina Tosi
110g Ritz crackers
100g caster sugar
20g milk powder
100g butter, melted
1. Pre-heat oven to 120C (275F). Place crackers in a mixing bowl and crush them with your hands till they are 1/4 of the original size (don't crush until they are just a crumb!)
2. Add the milk powder, sugar and salt and toss to mix. Add the butter and toss to coat.
3. Spread the clusters on a tray lined with baking paper and bake for 20 minutes (they should look slightly toasted, smell buttery and crunch when cooled and slightly chewed).
4. Cool the Ritz crunch completely before storing in an airtight container (will keep for 1 week at room temp, 1 month in fridge/freezer)
Enjoy =D xx