Ingredients
Equipment
Method
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
- I line my baking pan with parchment paper, making sure there’s enough hanging over the edges. This stuff gets sticky fast, so this step saves me later stress.
Step 3
- I melt the butter in a Dutch oven over medium-low heat. I take my time here so it doesn’t brown.
Step 4
- Once the butter is fully melted, I add the marshmallows and stir constantly until they melt into a smooth, glossy mixture.
Step 5
- I sprinkle in the milk powder and stir right away. The mixture thickens quickly and turns into that milky nougat texture.
Step 6
- I gently fold in the crackers and dried cranberries. I try not to rush or press too hard so the crackers keep some shape.
Step 7
- I transfer everything into the prepared pan, cover with another sheet of parchment, and press firmly until smooth and even.
Step 8
- I let it cool completely, then cut into small squares and dust with a little 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.