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Cooking
Snowflake Crisps – No-Bake Asian Marshmallow Cookie Bars
· 20 servings
Prep the ingredients, cookies and mango
Measure out all your ingredients ahead of time so everything moves quickly once you start. Break the cookies into smaller pieces, but keep them chunky enough to still be visible in the bars. Cut the mango into small pieces.
Melt the butter and marshmallows
Melt the butter in a pan over medium heat. Once it's melted, add the marshmallows and stir constantly until fully melted. This forms the base of your sticky, chewy 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 into the marshmallow - a few small lumps are fine.
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 through quickly 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/pestle to press it into an even, compact shape, making sure there are no gaps. Chill for at least an hour, until set.
Slice and serve
Once set, peel off the paper and cut into bars or squares. Your Snowflake Crisps are ready to serve and taste wonderful alongside a cup of coffee. Enjoy every bite!