Marshmallow Nougat Snowflake Crisps (Xuě Huā Sū)
Marshmallow Nougat Snowflake Crisps (Xuě Huā Sū)
Ingredients
For the Nougat Base (per batch)
- 1/4 cup unsalted butter
- 5 ounces mini marshmallows
- 1/2 cup whole milk powder
For Batch 1: Gala Crackers & Berries
- 1 1/2 cups Gala crackers, roughly broken
- 1/2 cup freeze-dried strawberries, roughly chopped
- 1/4 cup dried cherries, roughly chopped
- 1/4 cup pistachios, shelled, roughly chopped
For Batch 2: Matcha & Barley Crackers
- 1 1/2 cups Korean barley crackers, roughly broken
- 1/2 cup freeze-dried strawberries, roughly chopped
- 1 tablespoon matcha powder
For Batch 3: Oreo, Chips & Peanuts
- 1 1/2 cups Oreo cookies, filling scraped off, roughly broken
- 1 cup salted potato chips, roughly crushed
- 1/2 cup roasted peanuts, roughly chopped
Instructions
- 1
Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. This recipe makes three batches, so you will be pressing them side-by-side in the same pan. Prepare all your add-ins for each batch by roughly breaking or chopping them as specified.
⏱️ 10 min
- 2
For Batch 1 (Gala Crackers & Berries): In a large non-stick pan or pot, melt 1/4 cup of unsalted butter over medium-low heat until it turns a light golden-brown color and smells nutty. Add 5 ounces of mini marshmallows and stir continuously with a heat-resistant spatula until the marshmallows are completely melted and form a smooth, sticky mixture.
⏱️ 5 min
- 3
Remove the pan from the heat. Quickly add 1/2 cup of whole milk powder to the melted marshmallow mixture. Stir vigorously with the spatula until the milk powder is fully incorporated and the mixture forms a soft, chewy nougat-like base.
⏱️ 2 min
- 4
Add the 1 1/2 cups of broken Gala crackers, 1/2 cup of freeze-dried strawberries, 1/4 cup of dried cherries, and 1/4 cup of chopped pistachios to the nougat base. Mix thoroughly with the spatula until all the add-ins are evenly coated and distributed within the nougat. Transfer this mixture to one-third of the prepared parchment-lined pan.
⏱️ 3 min
- 5
Using another piece of parchment paper or a rolling pin, press the mixture down firmly and evenly into the pan to compact it. Set aside.
⏱️ 2 min
- 6
For Batch 2 (Matcha & Barley Crackers): In a separate bowl, whisk together 1/2 cup of whole milk powder and 1 tablespoon of matcha powder until well combined. Repeat step 2 (melting butter and marshmallows) in a clean pan.
⏱️ 5 min
- 7
Remove the pan from the heat. Quickly add the matcha-milk powder mixture to the melted marshmallow mixture. Stir vigorously until fully incorporated, creating a green nougat base.
⏱️ 2 min
- 8
Add the 1 1/2 cups of broken Korean barley crackers and 1/2 cup of freeze-dried strawberries to the matcha nougat base. Mix thoroughly until evenly coated. Transfer this mixture to the middle one-third of the prepared pan, next to the first batch.
⏱️ 3 min
- 9
Press the mixture down firmly and evenly into the pan to compact it, ensuring it's level with the first batch. Set aside.
⏱️ 2 min
- 10
For Batch 3 (Oreo, Chips & Peanuts): Repeat step 2 (melting butter and marshmallows) in a clean pan. Remove the pan from the heat and quickly add 1/2 cup of whole milk powder. Stir vigorously until fully incorporated.
⏱️ 5 min
- 11
Add the 1 1/2 cups of broken Oreo cookies (filling scraped off), 1 cup of crushed salted potato chips, and 1/2 cup of chopped roasted peanuts to the nougat base. Mix thoroughly until evenly coated. Transfer this mixture to the remaining one-third of the prepared pan, next to the second batch.
⏱️ 3 min
- 12
Press the mixture down firmly and evenly into the pan to compact it, ensuring all three batches are level. Place the pan in the refrigerator to chill and set completely for at least 1 hour.
⏱️ 60 min
- 13
Once set, use the parchment paper overhang to lift the entire block of snowflake crisps from the pan. Place it on a cutting board. Using a sharp knife, cut the large block into smaller, individual squares or desired shapes. Serve and enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Marshmallow Nougat Snowflake Crisps (Xuě Huā Sū)
For the Nougat Base (per batch)
- 1/4 cup unsalted butter
- 5 ounces mini marshmallows
- 1/2 cup whole milk powder
For Batch 1: Gala Crackers & Berries
- 1 1/2 cups Gala crackers, roughly broken
- 1/2 cup freeze-dried strawberries, roughly chopped
- 1/4 cup dried cherries, roughly chopped
- 1/4 cup pistachios, shelled, roughly chopped
For Batch 2: Matcha & Barley Crackers
- 1 1/2 cups Korean barley crackers, roughly broken
- 1/2 cup freeze-dried strawberries, roughly chopped
- 1 tablespoon matcha powder
For Batch 3: Oreo, Chips & Peanuts
- 1 1/2 cups Oreo cookies, filling scraped off, roughly broken
- 1 cup salted potato chips, roughly crushed
- 1/2 cup roasted peanuts, roughly chopped
Instructions
- 1
Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. This recipe makes three batches, so you will be pressing them side-by-side in the same pan. Prepare all your add-ins for each batch by roughly breaking or chopping them as specified.
⏱️ 10 min - 2
For Batch 1 (Gala Crackers & Berries): In a large non-stick pan or pot, melt 1/4 cup of unsalted butter over medium-low heat until it turns a light golden-brown color and smells nutty. Add 5 ounces of mini marshmallows and stir continuously with a heat-resistant spatula until the marshmallows are completely melted and form a smooth, sticky mixture.
⏱️ 5 min - 3
Remove the pan from the heat. Quickly add 1/2 cup of whole milk powder to the melted marshmallow mixture. Stir vigorously with the spatula until the milk powder is fully incorporated and the mixture forms a soft, chewy nougat-like base.
⏱️ 2 min - 4
Add the 1 1/2 cups of broken Gala crackers, 1/2 cup of freeze-dried strawberries, 1/4 cup of dried cherries, and 1/4 cup of chopped pistachios to the nougat base. Mix thoroughly with the spatula until all the add-ins are evenly coated and distributed within the nougat. Transfer this mixture to one-third of the prepared parchment-lined pan.
⏱️ 3 min - 5
Using another piece of parchment paper or a rolling pin, press the mixture down firmly and evenly into the pan to compact it. Set aside.
⏱️ 2 min - 6
For Batch 2 (Matcha & Barley Crackers): In a separate bowl, whisk together 1/2 cup of whole milk powder and 1 tablespoon of matcha powder until well combined. Repeat step 2 (melting butter and marshmallows) in a clean pan.
⏱️ 5 min - 7
Remove the pan from the heat. Quickly add the matcha-milk powder mixture to the melted marshmallow mixture. Stir vigorously until fully incorporated, creating a green nougat base.
⏱️ 2 min - 8
Add the 1 1/2 cups of broken Korean barley crackers and 1/2 cup of freeze-dried strawberries to the matcha nougat base. Mix thoroughly until evenly coated. Transfer this mixture to the middle one-third of the prepared pan, next to the first batch.
⏱️ 3 min - 9
Press the mixture down firmly and evenly into the pan to compact it, ensuring it's level with the first batch. Set aside.
⏱️ 2 min - 10
For Batch 3 (Oreo, Chips & Peanuts): Repeat step 2 (melting butter and marshmallows) in a clean pan. Remove the pan from the heat and quickly add 1/2 cup of whole milk powder. Stir vigorously until fully incorporated.
⏱️ 5 min - 11
Add the 1 1/2 cups of broken Oreo cookies (filling scraped off), 1 cup of crushed salted potato chips, and 1/2 cup of chopped roasted peanuts to the nougat base. Mix thoroughly until evenly coated. Transfer this mixture to the remaining one-third of the prepared pan, next to the second batch.
⏱️ 3 min - 12
Press the mixture down firmly and evenly into the pan to compact it, ensuring all three batches are level. Place the pan in the refrigerator to chill and set completely for at least 1 hour.
⏱️ 60 min - 13
Once set, use the parchment paper overhang to lift the entire block of snowflake crisps from the pan. Place it on a cutting board. Using a sharp knife, cut the large block into smaller, individual squares or desired shapes. Serve and enjoy!
⏱️ 5 min