Milk and Cereal Bars

Milk and cereal bars are a delightful treat for both kids and adults. The sweet cornflake crust is topped with a creamy vanilla filling and sprinkled with extra cornflake crumbs for the ultimate cereal bar dessert!

Watch how to make this

Ingredients

• Cornflakes: Create the crust for the bars, providing a crunchy and slightly sweet base. They add texture and flavor to the dessert. You can substitute cornflakes with other types of cereal such as bran flakes, or crushed graham crackers for a different flavor and texture.
• Whole milk: Used to create the creamy custard filling, adding richness and flavor. You can use 2% milk but the custard won't have the same rich texture as with whole milk.
• Vanilla bean: If you don't have a vanilla bean, you can use vanilla extract or vanilla bean paste instead. Add 1 teaspoon of vanilla extract or 2 teaspoons of vanilla bean paste.
• Egg yolks: Help thicken the custard filling and give it a rich, creamy texture. They also contribute to the smoothness and stability of the filling.
• Gelatin powder: Used to stabilize the custard filling, helping it set and hold its shape when chilled. It ensures that the filling has a firm yet creamy consistency.
• Heavy cream: Heavy cream is whipped and folded into the custard filling to add richness, smoothness, and a light, airy texture. It enhances the creaminess of the filling and provides stability.

Step-by-step instructions

Step 1: Make cereal crust

To make the milk and cereal bars, start by making the crust and crumb topping. They both require the same ingredients, so we're going to make a big batch and divide it into two.

In a food processor, crush the cornflakes into fine crumbs. If you don't have a food processor, you can crush the cereal by hand. I like to fill up a Ziploc bag and use a rolling pin to roll over the flakes. This takes some work but it will eventually get the job done.

Next, melt butter in a medium bowl and combine it with the granulated sugar, mixing until the sugar has dissolved. Pour this mixture over the crushed cereal and stir until well combined.

Spread a little more than half of the crumb mixture onto the prepared baking dish for the crust and the remaining on the baking sheet for the crumb topping.

Press down on the crumbs in the baking dish to form a crust then bake it for about 12 minutes or until deep golden brown. At the same time, bake the crumbs for 5 minutes or until lightly toasted. Let them cool completely.

Step 2: Make vanilla custard

While the crust is baking, prepare the vanilla custard. In a medium pot, combine whole milk with the vanilla bean and seeds scraped from a vanilla bean. Bring bring it to a simmer over low heat.

In a large bowl, whisk together egg yolks and the remaining granulated sugar until creamy. Slowly add the warm milk to the egg mixture, whisking constantly to prevent the eggs from scrambling. Make sure to add it gradually and whisk continuously to temper the eggs and prevent curdling. This ensures a smooth and creamy custard. Pour the mixture back into the pot and cook over low heat, stirring frequently, until slightly thickened. It won't be very thick only just slightly. It's ready when it can coat the back of a spoon.

Next, dissolve powdered gelatin in water and add it to the custard, stirring until fully combined. Transfer the custard to a heat-safe bowl and let it cool completely in the fridge for about 2 hours or until set.

If you're planning on making this dessert over several days, you can make the cereal crust, cereal crumb topping, and vanilla custard all ahead of time.

Step 3: Build the layers

Once the custard has set, it's time to finish the vanilla filling. Whip heavy cream with powdered sugar in the bowl of a stand mixer or with a hand mixer until stiff peaks form.

Remove the custard from the fridge and whisk until smooth. It should be very firm so we need to break up the gelatin to make it easier to mix with the whipped cream. Don't worry because the gelatin will set again once chilled.

Fold the whipped cream into the custard in thirds until well combined. Then, spread the vanilla cream filling onto the cooled cornflake crust in an even layer. Sprinkle the toasted cornflake crumbs on top, gently pressing them down to adhere to the filling.

Step 4: Chill and serve

Chill the assembled dessert in the fridge for at least 4 hours or overnight to set completely. Once chilled, remove it from the fridge and slice it into bars. Dust with powdered sugar if desired before serving.

I always worry about the ratio of crumb to filling when I create a dessert bar but I was very satisfied with these milk and cereal bars. There's enough of that sweet crunchy cereal in every bite to compliment the soft luscious vanilla filling. When I asked my husband what he thought, he replied, "It tastes like cereal." Mission accomplished!

Make-ahead and storage

• Make-ahead: The cereal crust and topping and vanilla custard can be prepared the day before.
• Store: Store the dessert bars in air-tight containers in the fridge for up to 5 days. Since the bars are soft, I do not recommend stacking them on top of each other.

Frequently asked questions

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Recipe

Print Recipe

Milk and Cereal Bars

Total Time7 hours hrs

Course: Dessert

Cuisine: American

Keyword: dessert bars

Servings: 20

Author: Christine Ma

Ingredients

Cereal crust

• 9 cups cornflakes (300 grams)
• ½ cup granulated sugar (100 grams)
• 10 tablespoons butter (140 grams)

Vanilla cream filling

• 1 cup whole milk (250 ml)
• 1 vanilla bean split and seeds scraped
• 4 large egg yolks
• ½ cup granulated sugar (100 grams)
• 2 teaspoons powdered gelatin powder (6 grams)
• 1 tablespoon water
• 1 ½ cups heavy cream (475 ml)
• ¼ cup powdered sugar (32 grams)

Instructions

• Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Line a 9x13 inch baking dish with parchment paper and spray with cooking spray.
• Crush cornflakes into fine crumbs using a food processor. Melt butter in a medium bowl. Add sugar stirring to combine. Pour butter over crushed cereal, stirring until well combined. Spread a little more than half of the crumb mixture in the baking dish for the crust. Press down on the crumbs to form a crust. Bake the crust for 12 minutes or until deep golden brown.
• Spread the remaining crumbs on a baking sheet and bake for 5 minutes or until lightly toasted. Let both cool completely.
• Meanwhile, make vanilla cream filling. Combine milk, vanilla bean, and seeds in a medium pot. Bring to a simmer over low heat until warm. Discard vanilla bean.
• Whisk egg yolks and sugar in a large bowl until creamy and well combined, about 1 minute. Slowly add warm milk to egg mixture, whisking constantly. Pour milk mixture back into the pot and bring to a simmer over low heat, whisking frequently. Continue to heat for 5 minutes or until slightly thickened.
• Combine gelatin powder and water in a small bowl, stirring until gelatin has dissolved. Remove custard from heat and stir in gelatin, whisking until fully combined. Transfer custard to a heat safe bowl and let cool completely in the fridge for 2 hours or until set.
• Whip heavy cream with powdered sugar in the bowl of a stand mixer until stiff peaks form. Remove custard from the fridge and whisk until smooth. Add ⅓ of the whipped cream and fold in until combined. Add another ⅓ of the whipped cream, folding in the mixture. Repeat with the remaining whipped cream.
• Spread vanilla cream filling on cooled cornflake crust in an even layer. Sprinkle cornflake crumbs on top in an even layer, gently pressing down on the cereal to let it adhere to the filling. Chill in the fridge for at least 4 hours or overnight. Remove from fridge and slice into bars.

Notes

The cereal crust, crumb topping, and vanilla custard can be prepared ahead of time.