Print

Snowflake Crisp (Taiwanese Nougat Candy)

Snowflake crisp squares jeweled with strawberries, Oreos, biscuits and pistachios
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Snowflake crisp is a 15 minute no bake Taiwanese nougat packed with buttery crackers, Oreos, freeze dried strawberries and pistachios jeweled through a creamy milk powder base.

Ingredients

Units Scale

Mix-ins (prep first, ready by the stove):

  • 150 g Ritz or other buttery savory crackers, broken into thumbnail sized pieces
  • 80 g Oreo cookies (about 7), each quartered
  • 40 g freeze dried strawberries, whole or roughly broken
  • 80 g roasted unsalted pistachios, roughly chopped

Nougat base:

  • 60 g unsalted butter
  • 220 g mini marshmallows
  • 120 g full fat milk powder, sifted
  • ½ tsp fine sea salt

For finishing:

  • 3 to 4 tbsp extra full fat milk powder, for dusting

Instructions

  1. Line an 8 inch (20 cm) square pan with parchment, leaving a 5 cm overhang on two opposite sides for lifting later.
  2. In a large bowl, combine the broken crackers, quartered Oreos, freeze dried strawberries and chopped pistachios. Set the bowl right next to the stove.
  3. Sift the 120 g milk powder with the salt in a small bowl and set it beside the mix-ins.
  4. Melt the butter in a large nonstick pan or wok over low heat. Add the marshmallows and stir constantly with a silicone spatula until fully melted, smooth and glossy, about 3 to 5 minutes. Do not let it brown.
  5. Off the heat, sprinkle in the milk powder and salt. Stir vigorously for 20 seconds until it looks like a sticky white dough.
  6. Working fast, scrape the nougat into the mix-in bowl and fold aggressively until every piece is coated. You have about 60 to 90 seconds before it firms up.
  7. Tip the mixture into the pan and press it hard with a flat bottomed glass into a tight, even slab about 2 to 2.5 cm thick. Press firmly so there are no voids.
  8. Dust the top generously with 2 tbsp milk powder and spread it into an even snowy layer with the back of a spoon.
  9. Cool at room temperature for 1 hour, until completely firm. Do not refrigerate while cooling.
  10. Lift the slab out with the parchment, dust the base with 1 to 2 tbsp more milk powder, and slice into 28 pieces with a sharp knife, wiping the blade between cuts.

Notes

  • The savory crackers are doing the important work here. Their salty, buttery flavor is what keeps the very sweet nougat from tasting cloying, so please do not skip them even with the Oreos in the mix.
  • Full fat milk powder is not optional for that creamy snow flavor. Skim tastes thin and chalky. Whole fat Nido is the most accessible option in US groceries.
  • Mini marshmallows melt far more cleanly than large ones. If you only have large, snip them into quarters with oiled scissors first.
  • The nougat firms up fast once off the heat, so pre measure every single ingredient before you turn the stove on.
  • Keep the Oreos in big pieces, quarters at most. Crushed fine, they turn the whole batch muddy brown and hide the strawberry color.
  • Store in an airtight container at room temperature for up to 2 weeks. Refrigerate only if your kitchen runs above 24C, and do not freeze.

Nutrition

Find it online: https://zhangcatherine.com/snowflake-crisp/