Snowflake Crisp

If you’re looking for something a little different to add to your holiday baking lineup, snowflake crisp might be just the thing. It’s a simple, no-bake treat with a soft, creamy base and plenty of crunch, thanks to buttery crackers, dried fruit, and nuts mixed right in.

I love this version with crackers for its sweet-and-salty balance, but I’ve also included a cereal option if you prefer a lighter crunch. Either way, it comes together quickly on the stovetop, sets up at room temperature, and finishes with a generous dusting of powdered sugar that gives it that classic snowflake look.

Why You’ll Love This Snowflake Crisp Recipe

• No baking required. Everything comes together on the stovetop, making this an easy option when your oven is already full during the holidays.
• Sweet with a salty crunch. Buttery crackers balance the white chocolate and marshmallows, keeping the bars rich but not overly sweet.
• Great for gifting. Snowflake crisp slices cleanly, travels well, and looks extra festive with a dusting of powdered sugar.
• Flexible and forgiving. You can switch up the nuts or dried fruit, and even swap the crackers for crisp rice cereal if you prefer a lighter texture.
• Make-ahead friendly. These set at room temperature and keep well, which makes them perfect for holiday prep.

What You’ll Need

• Buttery crackers– Ritz crackers give this snowflake crisp its signature sweet-and-salty balance and a sturdier crunch than cereal. Crush them coarsely. You want bite-size pieces, not fine crumbs, so they keep some texture once everything is mixed together.
• Mini marshmallows – These melt down to form the base of the mixture, helping everything hold together while keeping the texture soft and creamy. Because marshmallows can vary a lot by volume, weighing them gives the most consistent results.
• White chocolate – White chocolate adds richness and a subtle vanilla sweetness that pairs well with the marshmallows and milk powder. A standard 4-ounce bar or good quality chips work perfectly here.
• Milk powder – Milk powder is what gives snowflake crisp its distinctive, slightly creamy, nougat-like texture. Most grocery stores carry nonfat dry milk powder, which works well and is what I use. Whole milk powder will give a richer flavor if you happen to have it, but it’s not required.
• Dried fruit – Dried cranberries add a pop of tartness and a festive red color. You can swap in dried cherries, blueberries, or chopped apricots if you like.
• Nuts – Chopped nuts add another layer of crunch and flavor. Almonds, cashews, or pistachios all work well. (Pistachios are especially nice for a holiday look.)
• Confectioners’ sugar – A generous dusting on top gives the bars their “snowflake” finish and makes them look extra festive.

How to Make Snowflake Crisp

Prepare the pan.
Line an 8-inch square pan with parchment paper, leaving some overhang so the bars are easy to lift out after they set.

Melt the base.
In a large saucepan over low heat, melt the butter. Add the marshmallows and stir gently until they’re completely melted and smooth. Add the white chocolate and continue stirring until melted and fully incorporated.

Stir in the milk powder.
Remove the pan from the heat and stir in the milk powder until smooth. Work fairly quickly because the mixture will start to thicken as it cools.

Add the mix-ins.
Stir in the crushed crackers, dried fruit, and nuts until everything is evenly coated. The mixture will be thick, but it should still be workable.

Press and set.
Transfer the mixture to the prepared pan and press it firmly into an even layer using a greased spatula or your hands.

Finish and slice.
Let the snowflake crisp cool and set completely at room temperature. Once firm, lift it from the pan, cut into squares, and dust generously with confectioners’ sugar.

Variations and Serving Ideas

• Cereal option. For a lighter, less buttery crunch, you can swap the crushed crackers for crisp rice cereal. Use about 4 cups (120 g) of cereal in place of the crackers. The flavor will be a bit milder, but the bars will still set nicely.
• Switch up the mix-ins. Dried cherries, blueberries, or chopped apricots all work well in place of cranberries. For the nuts, try pistachios for a festive look or cashews for a softer crunch.
• Add a little extra flair. A drizzle of melted white chocolate over the top adds a nice finishing touch, especially if you’re packaging these as gifts.
• How to serve. Snowflake crisp is easy to slice into small squares, making it a great addition to cookie trays, dessert boards, or gift boxes. They’re rich, so smaller pieces are perfect.

How to Store

Store snowflake crisp in an airtight container at room temperature for up to 3 days. If your kitchen runs warm, you can refrigerate them, but keep in mind that the bars will firm up more when chilled.

For longer storage, place the bars in a single layer (or between sheets of parchment) in an airtight container and freeze for up to 1 month. Thaw at room temperature before serving, then dust with powdered sugar again if needed.

A Simple No-Bake Treat for the Holidays

Snowflake crisp is a great option when you want something festive without turning on the oven. It’s quick to make, easy to slice, and flexible enough to adapt with different mix-ins or textures.

Whether you add it to a holiday cookie tray, package it up for gifting, or keep a few squares on hand for a sweet treat at home, this no-bake dessert is a simple way to mix something new into your December baking routine.