One of Made In’s most iconic collaborations yet is set to debut on Thursday, November 3 at 10 am EST. The cookware brand has partnered with one of the biggest names in baking, Milk Bar, on a new baking dish.
Milk Bar x Made In Bakeware is a limited-edition 8x8 baking dish combining Milk Bar’s playfulness, Made In’s meticulous craftsmanship and a 202-year-old recipe for French porcelain. Available exclusively on Made In’s website, the baking dish (MSPR $99) is only being released in a limited run.
The 8x8 Baking Dish is a favorite over at Milk Bar Lab. A hidden Milk Bar logo is slowly revealed as you share slice after slice of brownies, blondies and more. Durable and naturally non-stick, French porcelain bakeware promises gooey centers, chewy edges and crackling exteriors. It came to life in the Loire Valley, where artisans mix, shape, hand enamel and bake each piece 3 times for over 50 hours—all according to traditional, centuries-old methods.
To sweeten the deal, Made In is offering the recipe below (and pictured above) from Christina Tosi’s new cookbook All About Cookies (launching November 1), to try out in the Milk Bar x Made In Baking Dish.
Chocolate Peanut Butter Diamonds
Yields 24 pieces
- 95g puffed rice cereal, like Rice Krispies (3½ cups)
- 240g confectioners’ sugar (2 cups)
- 4g kosher salt (1 tsp)
- 110g coconut oil or vegan butter (½ cup)
- 295g creamy peanut butter (1 cup plus 3 tablespoons, divided)
- 180g semisweet chocolate chips (1 cup plus 1 tablespoon)
- Flaky salt, for topping
- Line an 8×8” square baking dish with 2 perpendicular pieces of plastic wrap with a few inches hanging over the edges.
- In a large stainless clad frying pan, toast the puffed rice cereal over medium heat until darkly golden and fragrant, about 3 minutes. Transfer to a food processor and grind until broken up like fine bread crumbs. Alternatively, place the cereal in a 1-gallon plastic bag and use a rolling pin to crush by hand. Transfer to a large bowl, add the confectioners’ sugar and salt, and whisk together, breaking up any large clumps.
- In a butter warmer over medium heat, warm the coconut oil or butter until melted. Remove from heat and add 250g (1 cup) peanut butter to the melted oil and whisk together until shiny and smooth. Pour the peanut butter mixture into the bowl with the sugar and crumbs and use your hands (truly the best tool!) to squeeze and fold together until big crumbs form.
- Distribute the crumbs around the plastic-lined baking dish and press down firmly, filling in all gaps to form a solid layer. Use the flat bottom of a drinking glass or measuring cup to finish smoothing and evening out in small circular motions.
- Fill a medium saucepan with 1–2 inches water. Set a heat-safe bowl on top of the saucepan and place over medium heat until the water comes to a simmer. Add the chocolate to the bowl and allow to melt, stirring frequently, until smooth. Add the remaining 45g (3 Tbsp.) of peanut butter to the melted chocolate and stir to combine. Remove from heat.
- Pour the chocolate/peanut butter mixture over the flattened rice cereal layer and, using a butter knife or small offset spatula, spread it into a smooth layer corner to corner. Top with a generous amount of flaky salt.
- Transfer to the freezer uncovered for 40 minutes, or until firm to the touch.
- Use the plastic overhang to lift the bars out of the pan and onto a cutting board. Tug to remove the plastic wrap from beneath and toss. Let sit at room temperature for 10 minutes to soften.
- Use a chef knife to score the top at 1-inch intervals all the way across. Slice into eight 1 × 8-inch strips. Set one strip at a time in front of you lengthwise and slice at a 45-degree angle in 11⁄2-inch lengths to form diamonds.
- Serve out of the fridge or freezer! The bars can be wrapped and refrigerated for 1 week or frozen for 1 month.