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Snowflake Crisp
Snowflake crisp is an easy no-bake holiday treat made with white chocolate, marshmallows, buttery crackers, dried fruit, and nuts. Finished with a dusting of powdered sugar, these bars are simple to make, easy to slice, and perfect for gifting or adding to a cookie tray.
Ingredients
- 7 tablespoons (100 g) unsalted butter, cut into pieces
- 6.5 ounces (180 g) mini marshmallows, about 2 cups
- 4 ounces (113 g) white chocolate chips or chopped white chocolate
- 2 ounces (60 g) dry milk powder (nonfat or whole), about 1 cup
- about 40 Ritz crackers (4.5 ounces/130g), coarsely crushed (about 2 cups once crushed)
- ¾ cup (100 g) dried cranberries, or other dried fruit
- ¾ cup (100 g) roasted almonds, cashews, or pistachios, chopped
- confectioners’ sugar, for dusting
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Instructions
- Line an 8-inch square baking pan with parchment, leaving some overhang for easy removal.
- In a large saucepan, melt the butter over low heat. Add the marshmallows and stir until melted and smooth. Stir in the white chocolate until fully melted.
- Remove from the heat and stir in the milk powder until smooth.
- Quickly stir in the crackers, dried cranberries, and nuts until evenly coated.
- Transfer the mixture to the prepared pan. Press firmly and evenly with a greased spatula or your hands.
- Let cool completely at room temperature.
- Remove from the pan, cut into squares, and dust generously with confectioners’ sugar for the “snowflake” effect.
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Notes
- Measuring matters. This recipe is best measured by weight for the most consistent results, especially for the marshmallows, milk powder, and crackers. Volume measurements are included as a guide and may vary by brand.
- Milk powder options. Nonfat dry milk powder (the most common grocery store option) works well and is what I use. Whole milk powder can be used for a slightly richer flavor if you have it.
- Cracker vs cereal. This version uses crushed buttery crackers for a sweet-and-salty crunch. For a lighter texture, you can substitute 4 cups (120 g) crisp rice cereal for the crackers.
- Setting time. Let the bars set at room temperature for the best texture. Refrigeration can make them too firm.
- Storage. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 1 month. Thaw at room temperature and dust with powdered sugar again before serving, if needed.
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