Taiwanese Snowflake Crisps (雪花酥)
These Taiwanese snowflake crisps (雪花酥) are a chewy, crunchy no-bake treat made with marshmallows, powdered milk, and a mix of crackers, dried fruit, and nuts. This matcha version blends buttery caramelized marshmallow with earthy matcha, sweet-tart strawberries, and crunchy pistachios for a balanced bite. The texture is soft yet crisp, with a light, milky coating that gives the candy its signature “snowflake” finish. Ready in under an hour, they slice into colorful, snackable bars that feel both nostalgic and modern.
Tasty Team
Total Time
55 minutes
55 min
Prep Time
5 minutes
5 min
Cook Time
20 minutes
20 min
Total Time
55 minutes
55 min
Prep Time
5 minutes
5 min
Cook Time
20 minutes
20 min
Ingredients
for 6 servings
- 4 tablespoons unsalted butter, cold
- 2 cups miniature marshmallows
- ½ cup powdered milk
- 1 tablespoon matcha powder
- 5 Speculoos crackers
- ⅓ cup Freeze-dried strawberries
- ⅓ cup dried mango slices
- 3 tablespoons unsalted shelled pistachios
Nutrition Info
- Calories 256
- Fat 5g
- Carbs 46g
- Fiber 0g
- Sugar 35g
- Protein 5g
Estimated values based on one serving size.
Preparation
- Line an 8-inch square baking dish or food storage container with parchment paper. Set aside.
- Melt the butter in a medium pot over medium heat. Reduce the heat to medium-low, and cook, stirring constantly with a spatula, until the butter has browned and there are brown specks in the butter, about 3 minutes. Immediately stir in the marshmallows. Cook, stirring constantly, for about 2 minutes, or until the marshmallows melt. Remove from heat.
- Add the powdered milk and matcha powder to the marshmallow mixture. Stir until fully combined, about 20 seconds. Add the Speculoos, strawberries, mangos, and pistachios; fold together until everything is evenly coated.
- Immediately spoon the marshmallow mixture into the prepared baking dish, using a spatula to mold the mixture into a 2 x 8-inch round or rectangular log. Wrap the parchment paper sheet around the log to enclose. Let stand until cooled to room temperature, at least 30 minutes or up to 2 hours.
- Unwrap the log, and cut evenly into 2-inch slices. Serve. Store in an airtight container at room temperature for up to 3 days.
- Enjoy!
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