How to bake Chewy Taiwanese Snowflake Crisps

A recipe from Renton’s own cookbook author Kat Lieu.

A recipe from “Modern Asian Baking at Home: Essential Sweet and Savory Recipes for Milk Bread, Mochi, Mooncakes, and More; Inspired by the Subtle Asian Baking Community”

Chewy Taiwanese Snowflake Crisps (makes 12 to 16 Crisps)

By Renton’s own Kat Lieu

These addictive and super-easy-to-make chewy Taiwanese snowflake crisps are my favorite sweet/savory snacks. Think of Rice Krispies Treats but made with Ritz crackers!

You can also make them in different flavors, like ube, black sesame, matcha, or pandan. Each bite is a lovely mesh of yin and yang: chewy yet crispy, sweet yet salty, and milky (don’t skip the milk powder!) yet light!

These will make a perfect addition to your holiday cookie tins, and a fun Sunday “bake” with the kiddos in your life!” said Lieu, Renton author of “Modern Asian Baking at Home”

Prep Time: 10 Minutes

Inactive Time: About 60 Minutes

Cook Time: 10 Minutes


¼ cup (½ stick, or 55 g) salted or unsalted butter

About 3½ cups (180 g) mini white or colored marshmallows (or cut-up large ones)

1 tablespoon (15 g) milk powder or buttermilk powder, plus more for dusting

1 teaspoon vanilla extract

About 40 buttery salted snack crackers (130 g)

About ½ cup (76 g) salted nuts of choice, chopped (such as salted pistachios)

About ½ cup (70 g) dried fruits of choice (such as cranberries or raisins)

Confession time! This is my favorite recipe in the entire book. Why? Well firstly, it’s super versatile and easy to make. Secondly, I’m simply addicted to snowflake crisps (or nougat cracker candy). I’ve finished entire bags on my own. (Don’t judge!) Each bite is an addictive harmony of yin and yang: chewy yet crispy, sweet yet salty, and milky yet light. It’s no wonder this confection is one of the best-selling snacks across Taiwan and Hong Kong, and it’s a social media star,” said Lieu.


Generously grease or line an 8- x 8-inch (20.5 x 20.5 cm) baking pan with parchment paper.

In a large saucepan, melt the butter over medium heat. Reduce the heat to medium-low and add the marshmallows. Stir continuously until all the marshmallow melts, resembling melty mozzarella cheese. (Alternatively, you can melt the butter and marshmallows in the microwave, in 20-second bursts, stirring after each burst.)

Add the milk powder (or buttermilk powder) and vanilla extract and stir until incorporated. Add the crackers, nuts, and dried fruits.

Using a flexible spatula or wooden spoon, stir until everything is well coated with the marshmallow-butter mixture. The crackers, nuts, and fruits should be spread evenly so each bite will have a little of everything. At this point, it’s up to you whether to crush and break up the crackers. I prefer the crackers a bit more intact. Remove from heat.

Transfer the mixture to the prepared pan. Wear a pair of greased food-safe gloves. When the mixture is cool to the touch, pull, stretch, and knead it a little, using your hands. Evenly press the mixture into the coated pan using your hands (or a greased spatula). You want the mixture to be about ½ to ¾ inch (1.3 to 2 cm) thick and leveled, so don’t over-flatten it. Cover and let rest on the counter for 30 minutes.

Cut into 12 to 16 even pieces. Dust all over with milk powder. Enjoy one (or two) and then hide or share the rest of these tempting bites. Store in an airtight container and eat within a few days. Substitute the milk or buttermilk powder with matcha for green, matcha-flavored crisps. You can do the same with cocoa powder for cocoa-flavored crisps. Feel free to change up your mix-ins.