Each Bite Of Our Cookie Butter Snowflake Crisp Is As Unique As A Snowflake

Gabriella Stern
·1 min read

Yields: 16 servings

Prep Time: 10 mins

Total Time: 20 mins

Ingredients

  • 3 tbsp.

    unsalted butter

  • 1

    (10-oz.) bag mini marshmallows

  • 1/2 c.

    plus 1 Tbsp. milk powder, divided

  • 4 oz.

    Biscoff cookies, broken into 1" to 1/2" pieces

  • 1/3 c.

    (45 g.) dried cranberries

  • 1/3 c.

    (50 g.) raw pistachios

  • 1/3 c.

    (60 g.) white chocolate chips

  • Kosher salt

  • Cooking spray (optional)

Directions

  1. Line a 9" x 5" loaf pan with parchment, leaving at least a 5" overhang on all sides. In a medium pot over medium-low heat, melt butter. Add marshmallows and cook, stirring frequently, until dissolved and texture is smooth, about 2 minutes. Remove from heat.

  2. Stir in 1/2 c. milk powder until dissolved. Add cookies, cranberries, pistachios, chips, and a pinch of salt and gently stir to combine; the mixture will be sticky.

  3. Transfer mixture to prepared pan. Press into a rectangular block using walls of pan and excess parchment. (You can also use disposable gloves greased with cooking spray to help shape.)

  4. Lift snowflake crisp out of pan, keeping it on parchment. Dust with remaining 1 Tbsp. milk powder. Let cool slightly. Slice into 8 sections lengthwise, then cut in half for a total of 16 pieces.

You Might Also Like

Latest Stories