Snowflake Crisps – No-Bake Asian Marshmallow Cookie Bars
·Prep the ingredients, cookies and mango
Measure out all your ingredients ahead of time so everything comes together quickly. Break the cookies into small but still chunky pieces, and cut the mango into small chunks.
Melt the butter and marshmallows
Melt the butter in a pan over medium heat. Once melted, add the marshmallows and stir constantly until fully melted, creating the base for a sticky, gooey mixture.
Mellow out the marshmallow with milk powder
Lower the heat slightly and stir the milk powder into the melted mixture. Mix well so the powder blends in with the marshmallow - it's fine if a few small lumps remain.
Fold in the nuts, fruit and cookies
Add the cashews, pistachios, chopped mango and banana slices. Stir quickly to coat everything evenly. Tip in the broken cookies and fold them in fast, until everything is evenly coated and combined with the marshmallow mixture.
Shape and chill
Turn the mixture out onto a sheet of baking paper lightly dusted with sugar. Cover with a second sheet of paper and use your hands or a rolling pin to press it into an even shape. Press firmly to remove any gaps. Chill for at least an hour, until fully set.
Slice and serve
Once set, remove the paper and cut into bars or squares. Your Snowflake Crisps are ready to serve and go perfectly with a cup of coffee. Enjoy every bite!