Ingredients: |
Ingredients: Ingredients
2 ⅕ oz coconut oil you can use an equal amount of unsalted butter
5 ⅗ oz marshmallows use vegan marshmallows for the vegan option
2 ⅕ oz milk powder plus more for dusting, or coconut milk powder
pinch of salt optional
Add-ins: (you can use other combinations of nuts, seeds, or crackers)
4 ⅕ oz Biscoff or biscuit/crackers of your choice
2 ⅕ oz golden raisin
2 ⅘ oz almond preferably whole almond, roasted
⅖ oz white sesame seeds
⅖ oz black sesame seeds
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Directions: |
Directions:Things to get ready:
If your almonds and sesame seeds are unroasted, I recommend toasting them on a dry pan for 10 minutes over low heat or until they are aromatic spread them on a baking sheet and roast at 325 F for 10-15 minutes and then let them cool down
You can use a 9 x 13-inch sheet pan 8 x 8-inch square pan or something similar. I dusted part of it liberally with some milk powder. You can use whatever size of pan you have, you won't be using the entire pan.
Break the Biscoff or whatever crackers/biscuit you use into large chunks. Mix with the nuts, raisins, and seeds
On the stove:
Melt coconut oil (or butter) over low heat. Add the marshmallow pieces and keep stirring until most have melted but you still see just a few pieces left that are still not completely melted. Keep the heat low, we want to melt it not cook the marshmallow.
Add the milk powder and a small pinch of salt (optional) turn off the heat and keep stirring until the milk powder melts into the marshmallow, then stir in the nut mixture and keep stirring until they are evenly distributed
Put this on top of the milk-dusted baking tray you prepared earlier. Use a parchment paper spray with a bit of non-stick cooking spray, which will make your life a bit easier, or a dough scraper to press and pack it down. You can also wear a glove and use your hand to press it down. Dust with milk powder on the surface
Let it cool down completely and then cut it into the desired size
How to store:
I keep them in an air-tight container in a cool dry area. They can be kept at room temperature for about a week or so. Avoid humid areas. |
This recipe for Snowflake Crisp Milk Nougat is from