There are several recipes here on my to try list and I really enjoyed the section on how to build a cookie cake.

It seized and became lumpy, but I added a little canola oil and that made it smooth enough to smear all over the cooled cracker mixture.

She is also the author of two additional cookbooks, Momofuku Milk Bar (2011) and Milk Bar Life (2015).

I'd recommend it more for serious bakers and Milk Bar fans - Tosi is extremely thorough and many of these recipes are pretty involved.

I tried them with both bagged marshmallows cut in half, and with mallows mixed in the dough for half size cookies. I’m not the greatest candymaker, and for my first trial run I didn’t cook the butter/spice mixture for long enough, so I ended up with caramel instead of toffee. Cashew Praline Blondies - I expected to love these so much, but the addition of cashews didn't really impact the flavor too much for me. If ever I did it again, I would just make the caramel as I normally do, stream in everything slowly, and then cook to a soft set caramel.