Ingredients
Method
Step 1: Prepare the Pan
- Line a 9x5-inch loaf pan with parchment paper, leaving at least a 5-inch overhang on all sides. This will help you lift the dessert out of the pan easily once it’s set.
Step 2: Melt the Marshmallows
- In a medium pot over medium-low heat, melt the butter until fully liquid.
- Add the mini marshmallows and cook, stirring frequently, until the marshmallows are completely dissolved and the mixture is smooth. This should take about 2 minutes.
- Remove the pot from the heat.
Step 3: Add the Milk Powder
- Stir 1/2 cup of milk powder into the marshmallow mixture until it’s fully dissolved.
Step 4: Combine the Mix-Ins
- Add the broken Biscoff cookies, dried cranberries, raw pistachios, white chocolate chips, and a pinch of kosher salt to the marshmallow mixture.
- Gently fold everything together until all the ingredients are evenly coated. Note: The mixture will be sticky, so work quickly.
Step 5: Shape the Mixture
- Transfer the mixture into the prepared loaf pan.
- Using the sides of the parchment paper, press the mixture firmly into a compact rectangular block. If it’s too sticky, grease your hands or gloves with a little cooking spray to help shape it.
Step 6: Add the Snowflake Effect
- Lift the pressed mixture out of the pan using the parchment overhang and place it on a flat surface.
- Dust the top of the crisp with the remaining 1 tablespoon of milk powder to give it a soft, snowy look.
Notes
- Quick Work: The marshmallow mixture sets quickly, so be sure to mix and shape it fast to avoid it hardening in the pot.
- Substitute Ingredients: Feel free to substitute the pistachios with almonds, pecans, or another nut of your choice. You can also replace cranberries with dried cherries or raisins.
- Storage: Store in an airtight container at room temperature for up to 3 days. Avoid refrigeration, as it can make the marshmallows hard.
- Doubling the Recipe: If you’re serving a crowd, double the ingredients and use a 9x13-inch pan instead of a loaf pan.