Milk Bar teams up with Made In for new cookware

Milk Bar teams up with Made In for new cookware

One among Made In’s most iconic collaborations so far is about to debut Thursday, November 3 at 10:00 AM EST. The cookware model has teamed up with one of many greatest names in baking, Milk Bar, on a brand new baking dish.

Milk Bar x Made In Bakeware is a limited-edition 8×8 baking dish combining the playfulness of Milk Bar, the meticulous craftsmanship of Made In and a 202-year-old French porcelain recipe. Accessible solely on the Made In web site, the baking dish (MSPR $99) is simply launched as a restricted run.

The 8×8 baking dish is a favourite at Milk Bar Lab. A hidden Milk Bar emblem slowly reveals itself as you share slice after slice of brownies, blondies and extra. Sturdy and naturally nonstick, French porcelain cookware guarantees gooey facilities, chewy edges, and crackling exteriors. It was dropped at life within the Loire Valley, the place artisans hand-mix, form, enamel and bake each bit 3 instances for over 50 hours, all utilizing age-old conventional strategies.

To sweeten the deal, Made In has the recipe under (and pictured above) from Christina Tosi’s new cookbook. All about cookies (launching November 1), to be examined within the Milk Bar x Made In Baking Dish.

Chocolate Peanut Butter Diamonds

Yields 24 items


  • 95g puffed rice cereal, similar to Rice Krispies (3½ cups)
  • 240g icing sugar (2 cups)
  • 4 g kosher salt (1 teaspoon)
  • 110 g coconut oil or vegan butter (½ cup)
  • 295g creamy peanut butter (1 cup plus 3 tbsp, divided)
  • 180g semi-sweet chocolate chips (1 cup plus 1 tbsp)
  • Flake salt, for garnish


  1. Line an 8×8 inch sq. baking dish with 2 perpendicular items of plastic wrap with just a few inches hanging over the perimeters.
  2. In a big stainless-steel skillet, toast the puffed rice cereal over medium warmth till golden brown and aromatic, about 3 minutes. Switch to a meals processor and grind till damaged up like nice breadcrumbs. It’s also possible to place the cereal in a 1-gallon plastic bag and use a rolling pin to crush it by hand. Switch to a big bowl, add the sugar and confectioners’ salt and whisk collectively, breaking apart any massive lumps.
  3. In a butter hotter over medium warmth, warmth the coconut oil or butter till melted. Take away from the warmth and add 250 g (1 cup) of peanut butter to the melted oil and whisk till shiny and clean. Pour the peanut butter combination into the bowl with the sugar and crumbs and use your palms (actually the perfect device!) to press and fold till massive crumbs type.
  4. Unfold the crumbs across the plastic-lined baking dish and press down firmly, filling in any areas to type a strong layer. Use the flat backside of a ingesting glass or measuring cup to complete smoothing and night in small round motions.
  5. Fill a medium saucepan with 1 to 2 inches of water. Place a heatproof bowl on prime of the saucepan and place over medium warmth till the water involves a simmer. Add the chocolate to the bowl and permit to soften, stirring regularly, till clean. Add the remaining 45 g (3 tbsp) peanut butter to the melted chocolate and stir to mix. Take away from fireplace.
  6. Pour the chocolate/peanut butter combination over the flattened rice cereal layer and, utilizing a butter knife or small offset spatula, unfold it right into a clean layer from nook to nook. different. Garnish with a beneficiant quantity of flaky salt.
  7. Switch to the freezer uncovered for 40 minutes, or till agency to the contact.
  8. Use the plastic overhang to elevate the bars out of the mildew and onto a reducing board. Pull to take away the plastic movie from beneath and stir. Let sit at room temperature for 10 minutes to melt.
  9. Use a chef’s knife to attain the highest at 1-inch intervals throughout the width. Lower into eight 1×8-inch strips. Place one strip at a time in entrance of you lengthwise and minimize at a forty five diploma angle into 11⁄2 inch lengths to type diamonds.
  10. Serve out of the fridge or freezer! Bars might be wrapped and refrigerated for 1 week or frozen for 1 month.

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