There’s a small hush that comes over the kitchen when the kettle simmers and the family remembers Saturday mornings — that’s the kind of warm, hush I bring you with Snowflake Crisp. It’s a simple, sweet memory you can press into a pan and share with the ones you love.
Why make this recipe
Because sometimes the best treats are the ones you make with handfuls of love and a few pantry staples. Snowflake Crisp is quick, playful, and carries that old-fashioned Southern sweetness that feels like a hug from your grandmother. It’s perfect for holiday plates, school lunches, or an afternoon with a glass of milk and good company.
How to make Snowflake Crisp
Ingredients:
- 200 g marshmallows
- 50 g butter
- 50 g milk powder
- 170 g small crackers
- 120 g nuts (such as pumpkin seeds, dried cranberries, almonds)
- 20 g freeze-dried strawberries
Directions:
- Melt the Butter: Start by melting the butter over low heat.
- Add Marshmallows: Add the marshmallows and stir until they melt and combine with the butter.
- Add Milk Powder: Stir in the milk powder briefly until there are no dry spots, then turn off the heat. Continue mixing until well combined.
- Add Nuts, Crackers, and Dried Fruits: Mix in the nuts, crackers, and freeze-dried strawberries one at a time, mixing thoroughly after each addition.
- Transfer and Press: Once everything is well mixed, transfer the mixture to a mold and press it down firmly. If you don’t have a mold, just flatten it out evenly.
- Finish: Sprinkle some milk powder on top, cut into pieces, and your Snowflake Crisp is ready.
How to serve Snowflake Crisp
Cut these into bite-sized squares or little rectangles and arrange them on a vintage plate beside coffee or tea. They’re lovely stacked in a tin for giving away, or spread on a tray at a family gathering where neighbors and cousins drop by. A little napkin, a mason jar of iced tea, and this crisp — that’s how memories are made.
How to store Snowflake Crisp
Store in an airtight container at room temperature for up to 3–5 days to keep the crackers from going soft. If your kitchen is humid, pop a sheet of parchment between layers and keep the container in a cool spot. For longer keeping, wrap squares individually and freeze for up to a month; thaw at room temperature before serving.
Tips to make Snowflake Crisp
- Use low heat when melting marshmallows so nothing scorches — patience keeps it silky.
- Break crackers into bite-sized pieces for even texture throughout.
- If the mixture is sticky while pressing, lightly oil your hands or the back of a spatula.
- Taste as you go when adding nuts and dried fruit; balance sweetness with a little salt if you like.
- For a firmer bite, press the mixture down with a flat-bottomed measuring cup.
Variations (if any)
- Chocolate Drizzle: Melt a handful of chocolate and drizzle over cooled squares for a decadent touch.
- Citrus Zest: Add a pinch of orange zest to the marshmallow mix for a bright note.
- Nut-Free: Swap seeds and dried fruit for toasted coconut flakes and more freeze-dried berries for a nut-free treat.
- Miniature Mix-Ins: Tiny pretzel bits or mini chocolate chips give a salty-sweet surprise.
FAQs
Q: Can I use different crackers?
A: Yes — plain tea biscuits or saltine-style crackers work well. Just avoid overly sweet or buttery crackers that compete with the marshmallow flavor.
Q: Will the freeze-dried strawberries get soggy?
A: Freeze-dried fruit stays crisp in the mix, so it keeps a lovely burst of flavor and texture without adding moisture.
Q: How do I make these less sweet?
A: Reduce the amount of marshmallows slightly and add a pinch of flaky sea salt or more roasted nuts to balance the sweetness.
Q: Can I double the recipe?
A: Absolutely. Just melt in a larger pan and fold ingredients in gently, then press into a bigger mold or two pans.
Q: What’s the best way to cut clean squares?
A: Use a sharp knife warmed under hot water and wiped dry between cuts for cleaner edges.
Conclusion
If you’d like a reference for a similar nostalgic treat and a touch more background, I often peek at simple classics like Snowflake Crisp (Milk Nougat Bites) — Cooking in Chinglish for inspiration. And for a lovely variation with video guidance, this version feels like a friendly neighbor’s recipe: Strawberry Snowflake Crisps + Video — Silk Road Recipes.
Come on back and tell me how your batch turned out — there’s nothing sweeter than swapping kitchen stories over a plate of something made with heart.
Snowflake Crisp
Ingredients
Method
- Start by melting the butter over low heat.
- Add the marshmallows and stir until they melt and combine with the butter.
- Stir in the milk powder briefly until there are no dry spots, then turn off the heat.
- Continue mixing until well combined.
- Mix in the nuts, crackers, and freeze-dried strawberries one at a time, mixing thoroughly after each addition.
- Transfer the mixture to a mold and press it down firmly. If you don’t have a mold, flatten it out evenly.
- Sprinkle some milk powder on top, cut into pieces, and your Snowflake Crisp is ready.