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Snowflake Crisp Recipe

This Snowflake Crisp Recipe combines chewy marshmallows, creamy milk powder, crunchy crackers, roasted almonds, and sweet dried cranberries into a delicious no-bake treat. Perfect for holiday gifting, dessert platters, parties, and homemade edible gifts.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 16
Course: Dessert
Cuisine: Asian-Inspired
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

For the Snowflake Crisp
  • 60 g unsalted butter
  • 300 g mini marshmallows
  • 80 g whole milk powder
  • 250 g saltine crackers broken into bite-sized pieces
  • 100 g roasted almonds
  • 80 g dried cranberries
For the Coating
  • 40 g whole milk powder

Equipment

  • 1 Large Nonstick Skillet or Saucepan For melting the marshmallow mixture
  • 1 Silicone Spatula For mixing ingredients evenly
  • 1 8-Inch Square Pan For shaping the snowflake crisp
  • 1 For shaping the snowflake crisp Prevents sticking
  • 1 Measuring Scale or Cups For accurate measurements
  • 1 Sharp Knife For clean slicing

Method
 

  1. Line an 8-inch square pan with parchment paper and set aside. Prepare all ingredients before beginning since the marshmallow mixture sets quickly.
  2. Place a large nonstick skillet over low heat and melt the butter completely until smooth.
  3. Add the mini marshmallows and stir continuously until fully melted and smooth. Do not allow the mixture to brown.
  4. Reduce the heat to low and gradually stir in the milk powder until completely incorporated.
  5. Add the broken crackers and gently fold until evenly coated with the marshmallow mixture.
  6. Add the roasted almonds and dried cranberries. Continue folding until all ingredients are evenly distributed.
  7. Transfer the mixture to the prepared pan. Gently press it into an even layer using a spatula or lightly greased gloves.
  8. Dust the top generously with milk powder. Carefully flip the slab and coat the opposite side as well.
  9. Allow the mixture to cool completely at room temperature for 30–45 minutes until firm.
  10. Use a sharp knife to cut into squares or rectangles and serve.

Notes

  • Use fresh marshmallows for the softest and chewiest texture.
  • Keep the heat low to prevent the marshmallow mixture from becoming hard.
  • Work quickly once the crackers are added because the mixture sets fast.
  • Whole milk powder provides the best flavor and authentic texture.
  • Store in an airtight container to maintain freshness and crunch.