Chewy Taiwanese snowflake crisps

Confession time! This is my favorite recipe in Modern Asian Baking. Why? Well firstly, it’s super versatile and easy to make. Secondly, I’m simply addicted to snowflake crisps (or nougat cracker candy). I’ve finished entire bags on my own. (Don’t judge!) Each bite is an addictive harmony of yin and yang: chewy yet crispy, sweet yet salty, and milky yet light. It’s no wonder this confection is one of the best-selling snacks across Taiwan and Hong Kong, and it’s a social media star.

Credit: Quarry Books / Nicole Soper Photography

• makes

  12

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Easy

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.

Source: Undefined / Quarry Books / Nicole Soper Photography

Images and recipe from Modern Asian Baking at Home by Kat Lieu, photography by Nicole Soper Photography (Quarry Books, RRP $32.99).  

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.