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Snowflake Crisp Recipe

Snowflake Crisp Recipe

A soft, chewy Taiwanese milk nougat treat made with marshmallows, dry milk powder, salty crackers, and tart cranberries. Quick, no-bake, and melts in your mouth with the perfect crispy-chewy balance.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 People
Course: Dessert
Cuisine: Taiwanese
Calories: 131
Ingredients Equipment Method Notes

Ingredients
  

  • 1 | stick | Unsalted butter | 113 g
  • 10 | oz | Mini marshmallows | melts easier
  • 1 | cup + 2 tbsp | Dry milk powder | 150 g plus more for coating
  • 11.8 | oz | Ritz crackers | lightly crushed
  • 1 1/4 | cup | Dried cranberries | 150 g

Equipment

  • 1 Parchment paper sheet For lining & pressing
  • 1 Square baking pan 8x8 or 9x9
  • 1 Spatula For folding mixture
  • 1 Dutch oven Or nonstick pot
  • 1 Flat-bottom glass or rolling pin Optional, for pressing smooth

Method
 

Step 1
  1. Line your square baking pan with parchment paper.
Step 2
  1. Break the Ritz crackers into medium-large chunks and set aside.
Step 3
  1. Melt the butter in a Dutch oven over medium-low heat.
Step 4
  1. Add the mini marshmallows and stir until fully melted and smooth.
Step 5
  1. Add the dry milk powder and stir well until no powder remains.
Step 6
  1. Fold in the broken crackers and dried cranberries gently and quickly.
Step 7
  1. Transfer the mixture into the lined pan. Cover with another parchment sheet and press flat and smooth.
Step 8
  1. Let the mixture cool completely. Slice into squares and dust with extra milk powder before serving.

Notes

Don’t crush the crackers too small or they break down even more during folding. Pressing the mixture while it’s warm helps you get smooth, clean snowflake crisps. Store in an airtight container for up to 2 weeks or freeze for up to 3 months.