Welcome! Today, I’m excited to share my full, cozy, slightly messy-in-a-good-way kitchen story around one of the cutest treats ever – my Snowflake Crisp Recipe.
This little Taiwanese snack has been buzzing all over the internet for years, and honestly, once I made it for the first time, I completely understood why everyone is obsessed.
It’s chewy, crispy, a little milky, a bit salty, just sweet enough, and that pop of tart cranberry makes everything taste brighter.
Before we dive deeper, here’s a quick recipe overview just the way I always do it for my readers, since it helps me stay organized even when I’m juggling ten things in my kitchen at once:
- Cuisine: Taiwanese
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Servings: 16
Now let’s get cozy and dive into this snowy little dream of a treat.
I still remember the first time I heard about snowflake crisps (or snowflake nougat bites, like some call them).
Someone told me they were like a fancier Rice Krispies treat, and I thought, okay, that’s cute. Then I actually made them, and wow, they’re totally their own thing.
The creamy marshmallow melts into this milky nougat texture, the crackers add a slightly salty crunch, and the cranberries give just that tiny punch of tang that somehow ties everything together.
It melts in the mouth but still has this gentle bite. And the best part? I don’t even have to turn on my oven for it.
In Taiwan, these little bites went viral years ago, and they’re still going strong. People make them with nuts, chocolate cookies, freeze-dried fruit, matcha powder, cookie wafers, basically any combination that fits their mood.
But today I’m keeping us grounded in the classic cranberry-cracker milk nougat version, because honestly, it’s perfect as is.
Let me walk you through everything, from ingredients to equipment to every single step, in the most comforting way I can.
Ingredients You Need
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted butter | 1 stick (113g) | Gives rich flavor and melts the marshmallows beautifully |
| Mini marshmallows | 10 oz (283g) | Mini melts faster; big ones work if cut |
| Dry milk powder | 1 cup + 2 tbsp (150g) | Essential for flavor + texture |
| Ritz crackers | 11.8 oz (334g) | Slightly salty, buttery crunch |
| Dried cranberries | 1¼ cup (150g) | Tartness balances the sweetness |
Equipment
• 1 parchment paper sheet – lining and pressing
• 1 square baking pan – 8×8 or 9×9 both work
• 1 large Dutch oven or nonstick pot – for melting everything
• 1 spatula – helps with folding
• 1 rolling pin or flat-bottom cup – optional but useful for smoothing
Snowflake Crisp Recipe
Ingredients
Equipment
Method
- Line your square baking pan with parchment paper.
- Break the Ritz crackers into medium-large chunks and set aside.
- Melt the butter in a Dutch oven over medium-low heat.
- Add the mini marshmallows and stir until fully melted and smooth.
- Add the dry milk powder and stir well until no powder remains.
- Fold in the broken crackers and dried cranberries gently and quickly.
- Transfer the mixture into the lined pan. Cover with another parchment sheet and press flat and smooth.
- Let the mixture cool completely. Slice into squares and dust with extra milk powder before serving.
Notes
Why I Love Making Snowflake Crisps
I personally love recipes that don’t overwhelm me. This one uses 5 ingredients and comes together in maybe 20 minutes, and then I just let it sit while I do something else (usually drink tea and pretend I’m cleaning the kitchen but I’m really not).
It’s also no-bake, super gift-friendly, and always gets compliments like crazy.
When you make these, you get this sweet-salty-milky balance that tastes like it required complicated candy-making skill but nope. Just melt, fold, press, slice. That’s it.
How to Make Snowflake Crisps
Here comes the step-by-step story, written just like I do things in my kitchen, small natural mistakes and all.
Step 1
I start by lining my baking pan with parchment paper. Don’t skip this part because the mixture gets sticky, and a bare pan will make you question your life choices later.
Step 2
Then I grab my Ritz crackers and break them into big chunks. Not tiny crumbs, just rough pieces. They’re delicate and break more when folding later, so bigger is safer.
Step 3
I melt the butter in my Dutch oven over medium-low heat. Don’t rush this part or the butter might brown too fast.
Step 4
Once the butter is melted, I add the mini marshmallows. I keep stirring. They slowly soften, then melt into this glossy, stretchy cloud. It’s so satisfying to watch.
Step 5
When everything is smooth, I sprinkle in the milk powder. Stir, stir, stir. It thickens almost instantly and gives that gorgeous milky base.
Step 6
Now I fold in the crackers and cranberries. I try to work quickly because it cools fast, but I’m also gentle because the crackers can crush if I get too wild.
Step 7
Next, I pour everything into my lined tray. I put another parchment sheet on top and press, either with my hands, a spatula, or a flat-bottom mug. I press until it’s smooth and firm.
Step 8
Finally, I let everything cool completely. Once it’s firm enough, I cut it into little squares and dust it with more milk powder. And that’s it. The cutest snowy bites.
Tips That Save the Day
I’ve messed up a few batches before, so here’s everything I wish I knew:
• Fold crackers gently or they’ll crumble way more than you expect.
• Pressing while still warm makes the cleanest, smoothest surface.
• If you don’t have a pan that fits, you can sandwich the mixture between two parchment sheets and roll to your chosen thickness.
• Milk powder is not optional here—it’s the magic.
• Store them airtight, and they’ll stay happy for two weeks (or freeze up to three months).
FAQs
Can I skip the milk powder?
Nope, I wouldn’t. It’s really what gives that milky nougat taste and helps thicken the mixture.
Can I add nuts or seeds?
Yes! Walnuts, pecans, pumpkin seeds—anything you like. Just toss them in during the folding stage.
How do I store it?
Keep it in an airtight container at room temperature for up to 2 weeks, or freeze it up to 3 months.
Why did my snowflake crisp turn hard?
Usually, you overheat the marshmallows. Keep the heat low and steady next time.
Why is it sticky?
Too little milk powder or cutting before it cooled. Let it sit longer next time.
Conclusion
I always feel so happy making these little snowy bites because they’re simple and kinda magical at the same time.
Every chewy square feels homemade and warm, and honestly, I love sharing them with friends, even if I end up snacking half the batch myself.
I hope you enjoy making this Snowflake Crisp recipe as much as I do, even with my small, messy moments in the kitchen.
