Milkflake Crisp
While I try not to spend too much time mindlessly scrolling through social media two minutes can quickly lead to two hours when I find good tiny houses or DIY accounts it has become a brilliant source of baking inspiration.
Whether I am having my mind blown by Bake Club’s most recent recipe takes or virtually eating my way through the whole menu of a burger shack halfway across the country, my creativity cup is constantly refilled by digital strangers.
One such sugar-filled rabbit hole led me to this recipe.
A favorite of Asian-cuisine-focused content creators, Taiwanese snowflake crisp is like a Rice Krispies Treat’s well-traveled cousin, oozing with flair.
They’re usually made with crushed crackers or cookies, marshmallows, butter, and milk powder, with some dried fruit and nuts.
Every time I take a bite of this flaky and chewy nougat-ish creation, I thank the algorithm for bringing us together. This is our version!
The possibilities are endless with this highly adaptable treat: Swap in dried fruit, nuts, cookies even!
You know I have a thing for adding milk powder to recipes, but this one traditionally calls for it, even further proof we were meant for each other.
The milk powder enhances the chew and depth of flavor don’t leave it out!
You can also rock this recipe in the microwave as you might a traditional Rice Krispies Treat. Just make sure you work quickly or give the batter a few seconds of heat bursts in between ingredient additions if it cools off.
Ingredients:
milk powder, for dusting the pan
113g unsalted butter 1 stick (8 T)
283g mini marshmallows 10 oz bag
80g milk powder ¾ cup + 2½ T
10g black sesame seeds 2 tsp
2g kosher salt ½ tsp
150g Ritz crackers 46 crackers (1½ sleeves)
125g dried cranberries 1 cup
Instructions:
Pan-spray an 8 × 8-inch baking pan and line with a rectangle of parchment with a bit of overhang on two sides (this will be helpful when removing the nougat later). Dust lightly with milk powder.
In a large nonstick skillet, melt the butter over low heat. Add the mini marshmallows and cook, stirring constantly, until they melt into a batter, about 1 minute.
Stir in the milk powder, sesame seeds, and salt and remove from the heat. Continue stirring to dissolve.
Fold the whole Ritz crackers and dried cranberries into the marshmallow batter until well coated.
Transfer the mixture to the lined pan. Use a greased spatula to gently smooth down and press the nougat into the corners. Leave to cool completely at room temperature or pop in the refrigerator.
Use the parchment overhang to transfer the nougat to a cutting board. Slice into 2-inch squares, or whatever size you prefer!
Transfer the nougat to a plate or an airtight container for storage. At room temperature, the nougat will keep fresh for 1 week.
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