makes
12-16
prep
10 minutes
cook
10 minutes
difficulty
Easy
makes
12-16
serves
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- ¼ cup (½ stick, or 55 g) salted or unsalted butter
- 3½ cups (180 g) mini white or colored marshmallows (or cut-up large ones)
- 3 tsp 15 g) milk powder or buttermilk powder, plus more for dusting
- 1 tsp vanilla extract
- About 40 buttery salted snack crackers (130 g) (see Note)
- ½ cup (76 g) salted nuts of choice, chopped (such as salted pistachios)
- ½ cup (70 g) dried fruits of choice (such as cranberries or raisins)
Standing time: 30 minutes.
Instructions
1 . Generously grease or line an 8- x 8-inch (20.5 x 20.5 cm) baking pan with baking (parchment) paper.
2. In a large saucepan, melt the butter over medium heat. Reduce the heat to medium-low and add the marshmallows. Stir continuously until all the marshmallow melts, resembling melty mozzarella cheese. (Alternatively, you can melt the butter and marshmallows in the microwave, in 20-second bursts, stirring after each burst.)
3. Add the milk powder (or buttermilk powder) and vanilla extract and stir until incorporated. Add the crackers, nuts and dried fruits.
4. Using a flexible spatula or wooden spoon, stir until everything is well coated with the marshmallow-butter mixture. The crackers, nuts, and fruits should be spread evenly so each bite will have a little of everything. At this point, it’s up to you whether to crush and break up the crackers. I prefer the crackers a bit more intact. Remove from heat.
5. Transfer the mixture to the prepared pan. Wear a pair of greased food-safe gloves. When the mixture is cool to the touch, pull, stretch and knead it a little, using your hands. Evenly press the mixture into the coated pan using your hands (or a greased spatula). You want the mixture to be about 1.3 to 2 cm (½ to ¾ inch) thick and leveled, so don’t over-flatten it. Cover and let rest on the counter for 30 minutes.
6. Cut into 12 to 16 even pieces. Dust all over with milk powder. Enjoy one (or two) and then hide or share the rest of these tempting bites.
Note
• A variety of biscuits can be used for snowflake crisps - Ritz crackers are one example of the type of salted snack cracker used in this recipe.
• Store in an airtight container and eat within a few days.
• Substitute the milk or buttermilk powder with matcha for green, matcha-flavored crisps. You can do the same with cocoa powder for cocoa-flavoured chews. Feel free to change up your mix-ins.
Images and recipe from by Kat Lieu, photography by Nicole Soper Photography (Quarry Books, RRP $32.99).
Source: Undefined / Quarry Books / Nicole Soper Photography
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
