Cereal Dessert Bars

Preheat oven to 300°F (150°C). Line a rimmed baking sheet with parchment paper.

Spread cereal on prepared pan; bake until toasted, about 15 minutes, stirring halfway through baking. Let cool completely on pan.

Place 3 cups (123 grams) toasted cereal in a large bowl. Pour milk over cereal; let stand at room temperature for 30 minutes.

Line an 8-inch square baking pan with plastic wrap. Place 3 cups (123 grams) toasted cereal in a large resealable plastic bag, and crush until no large pieces remain. Place crushed cereal in a medium bowl. Add melted butter and ¼ cup (50 grams) sugar, and stir until combined. Press mixture into bottom of prepared pan. Refrigerate for at least 30 minutes.

Strain cereal milk through a fine-mesh sieve into a large saucepan, gently pressing on cereal to release any remaining milk. Discard soaked cereal. Whisk in ½ cup (100 grams) sugar and vanilla. Heat over medium-low heat until steaming.

In a large bowl, whisk together egg yolks, cornstarch, salt, and remaining ½ cup (100 grams) sugar. Gradually add warm milk mixture to egg mixture, whisking constantly.

Return mixture to saucepan, and cook over medium-low for 5 minutes, whisking constantly; increase heat to medium and cook for another 3 to 5 minutes, until thickened to a pudding-like consistency and just beginning to boil. Strain through a fine-mesh sieve into a large bowl. Stir in softened butter. Pour mixture over prepared crust. Cover with a piece of plastic wrap, pressing wrap directly onto surface to prevent a skin from forming. Refrigerate overnight.

Using a warm, dry chef’s knife, cut into 9 bars. Top with whipped cream. Crush remaining ½ cup (21 grams) cereal, and sprinkle over bars.