Credit to @theunlikely_foodie Cornflake Crack Blondies

Oh yum.. this looks delish.. Credit to @theunlikely_foodie
RECIPE ~ Cornflake Crack Blondies
For the cornflake “crack” (half batch of @milkbarstore infamous Cornflake crunch)
85g cornflakes
20g dried milk powder
20g granulated sugar
1/2 tsp salt
55g butter
For the Blondies
300g white cooking chocolate (I use Dr Oetker)
235g unsalted butter
4 eggs
270g caster sugar
1.5 tsp vanilla extract
375g plain flour
75g mini marshmallows
175g milk chocolate, roughly chopped
METHOD
~ Preheat oven to 275 F / 135 C
~ In a bowl, crush the cornflakes with your hands until they are about a quarter of their original volume. Stir through the milk powder, sugar and salt and set aside.
~ To brown the butter, melt in a small pan over a medium heat, whisking regularly. It should begin to foam – keep whisking until the butter turns a golden brown and you see brown flecks of milk solids forming on the bottom of the pan.
~ Remove from heat and pour over cornflake mixture, stirring until all the cornflakes are coated.
~ Pour the cornflake mixture onto a baking tray lined with baking paper and spread out in an even layer. Bake for 25 minutes. Leave to cool completely.
~ Increase the oven temp to 350 F / 180 C. Grease and line an 8×12 inch rectangular tin with baking paper, leaving an overhang above the long edges to help you lift out the blondie later.
~ For the blondie batter, melt butter and white choc together in the microwave in 40 second bursts until smooth. Set aside.
~ Using an electric whisk, whisk the sugar and eggs for 5 mins (no less) until light and thick. Add vanilla extract and whisk for a few seconds more.
~ Pour in the slightly cooled chocolate and butter and fold in with a spatula. Add the flour and fold in until almost combined, then add the cornflake mix (reserving 2-3 tbsp to sprinkle on top), marshmallows and milk choc. Fold until combined.
~ Pour into the lined tin and level with a palette knife. Sprinkle over remaining cornflake crumbs and then bake on the middle shelf for 20-25 mins. Watch closely from 20 mins (mine take 21-22 mins) – the edges should be starting to brown but the middle will have a slight jiggle.
~ Leave to cool at room temp, cover and into the fridge for a couple of hours or overnight.
17h