Snowflake Crisp (Milk Nougat Bite)
With only 5 ingredients, this quick and easy no bake snowflake crisp is an amazing symphony of sweet and salty, chewy and crispy!
Servings: 16 people
Calories: 131kcal
Equipment
- parchment paper
- square baking pan
Ingredients
- 1 stick unsalted butter 113 g
- 1 10 oz bag mini marshmallow 283 g
- 1 cup + 2 tablespoon dry milk powder 150 g, plus more for coating
- 1 11.8 oz box Ritz cracker 334 g
- 1¼ cup dried cranberry 150 g
Instructions
- Line a 9 X 9 or 8 X 8 baking pan with parchment paper and set it aside.
- Break the crackers into large chunks and set aside.
- Melt butter in a large Dutch oven or non-stick pan over medium low heat.
- Once the butter melts completely, add mini marshmallows into the pot. Stir and cook until all the marshmallows melt and became a smooth batter. Adjust the heat accordingly to prevent the bottom from burning.
- Stir in milk powder and mix until there's no more dry powder before adding cranberries and crackers.
- Fold the crackers and cranberries until they are evenly coated with the marshmallow mixture. Work quickly and try to keep the crackers from being crushed too much.
- Transfer everything into the baking tray, cover with another piece of parchment paper and press down until it's firm and the surface is smooth.
- Let it cool completely before cutting into bite sized pieces; dust with more milk powder and enjoy!
Notes
When breaking the crackers, fold two or three pieces together and break into half. Don't break them too small, as they will break more during the folding process.
During the shaping process, it will be easier to use a square or rectangular shaped object with a flat bottom to flatten your snowflake crisp in order to end up with nice flat/smooth pieces.
If you don't have an appropriately sized tray, you can also place the mixture between two pieces of parchment paper or silicon mat, shape it to the desired thickness with your hand and roll it with a rolling pin to get a smooth surface. Basically, you can form it to any shape you want before the mixture cools down and hardens.
Store in air tight container or up to two weeks or three months in the freezer.
Nutrition
Calories: 131kcal | Carbohydrates: 13g | Protein: 6g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 45mg | Potassium: 346mg | Fiber: 4g | Sugar: 4g | Vitamin A: 351IU | Vitamin C: 1mg | Calcium: 122mg | Iron: 1mg