Have you tried this well liked Taiwanese snack called “Snowflake Crisp Milk Nougat” (雪花酥 / 雪Q餅)? It is so popular that people started making them at home, especially during Chinese New Year and it quickly went viral all over the internet few years ago. In fact, it is the new trending Chinese New Year homemade treat! Nougat crackers are very popular in Taiwan. Think of a sweet, chewy soft nougat sandwiched between two pieces of salty crackers. The sweet and salty combination is really addictive.
Snowflake Crisp is like a hybrid version of the nougat cracker 牛轧糖 . They are sweet, salty, tangy and chewy. The saltiness comes from the lightly salted crackers. The addition of tangy dried fruits lends a little acidity and cuts down the sweetness of the marshmallow and the nuts provide an additional crunch to sweet treat.
Feel free to opt for your favorite dried fruits or nuts and customized according to your preference. One thing that can’t be compromised is the use of milk powder. Milk powder is the ingredient that makes it taste like nougat so do not skip this ingredient.
As the name suggests, this NO-BAKE snack requires no baking and can be easily put together in less than 30 mins. You could rope in your little ones to help and I’m sure they would be happy making them as well as enjoying them!
45g unsalted butter + pinch of salt (If using salted butter, omit salt)
55g milk powder + more for coating (I’m using full fat)
140g Ritz cracker
70g roasted almonds / cashews
40g dried cranberries – roughly chopped
Makes about 20 pieces
All these ingredients for this recipe can be found at any FairPrice Finest outlets near you.
In a large bowl, add in nuts and dried cranberries. Mix well and set aside.
Using a non-stick pan, melt the butter over low heat.
Add in marshmallow and melt them completely over low heat. Use a non-stick silicon spatula to prevent the marshmallow from sticking too much.
Add in milk powder and continue to stir until dissolved.
Pour in cranberries almonds mixture and fold to combine.
Turn off heat and add in crackers. Fold to combine.
Transfer to a non-stick baking tray. If you do not have one, simply line a piece of non-stick paper onto a tray.
To prevent the nougat from sticking to your hands, it is highly recommended to wear food grade plastic gloves for this process. (Refer to embedded video above for step-by-step guide).
Press and flatten the nougat firmly to the edge of the tray to form straight edges all around. You will need to push the nougat to just one side of the tray.
Place a piece of non-stick baking paper on top and use a rolling pin to press and pack it firmly. Press the sides firmly as well.
Remove the baking paper and transfer the block of nougat to a non-stick paper to cool and harden. It should take no more than an hour.
Dust the base of a clean tray with milk powder.
Place nougat onto the milk powder and dust the top liberally with more milk powder.
Transfer to a cutting board and divide into equal portions. I use the blade of the knife to outline the markings.
Cut into square cubes and coat with more milk powder.
The snowflake crisps keep well in air-tight container for up to a week.