Strawberry Snowflake Crisps Delight

These Strawberry Snowflake Crisps combine the bright flavor of freezedried strawberries with creamy powdered milk and sticky melted marshmallows to create a perfectly balanced sweet treat. Crunchy pistachios and crushed chocolate graham crackers add texture and richness, resulting in a colorful, festive snack that requires no baking but delivers on taste and presentation.

When I first made these, the fruity sweetness mixed with the gooey marshmallows was a hit with everyone around. Now they are a beloved addition to our holiday treats and always requested by friends and family.

Ingredients

• Freezedried strawberries: finely ground to pack a concentrated strawberry flavor throughout the crisp base choose fully dried without clumps for best texture
• Powdered milk: adds smooth creaminess and subtle sweetness to enrich the base opt for good quality dairy powder for best flavor
• Butter: melted slowly to create a velvety mouthfeel that binds ingredients together smoothly use unsalted for control over saltiness
• Marshmallows: act as a sticky, gooey binder that holds the mixture firmly select fresh, fluffy marshmallows for even melting
• Freezedried strawberries: whole or in pieces to add bursts of bright flavor and a chewy texture in every bite
• Pistachios: provide an earthy crunch and a nutty dimension that balances the sweetness shelled and raw pistachios work well
• Chocolate graham crackers or Nilla wafer cookies: crushed to introduce a light, crispy sweetness that enhances overall texture choose quality cookies for best taste

Instructions

Grind the Freeze Dried Strawberries:

Use a food processor to finely grind 2 ounces of freezedried strawberries into a powder. This creates an intense strawberry flavor that will be evenly distributed throughout the crisps. Grinding in short bursts prevents uneven chunks.

Combine with Powdered Milk:

In a large bowl, mix the strawberry powder with 1.5 cups of powdered milk. This blend adds sweetness and a creamy texture to form the foundation for your crisps. Mix thoroughly to combine well.

Melt Butter and Marshmallows:

Place 6 tablespoons of butter in a wok or deep sided pan over low heat. Allow it to melt slowly, stirring occasionally. Add 16 ounces of marshmallows and stir continuously until the mixture is smooth and creamy, creating a sticky binder for the crisps.

Blend Powdered Mix into Marshmallow:

Gently stir the strawberry and powdered milk mixture into the melted marshmallow mixture. Work slowly to ensure the flavors are fully incorporated and that the texture remains smooth and consistent.

Add Texture Ingredients:

Fold in 4 ounces of whole or pieces of freezedried strawberries, 2/3 cup shelled pistachios, and 3.3 ounces of crushed chocolate graham crackers or Nilla wafers. These additions create delightful bursts of flavor and provide a contrasting crunch.

Mix Ingredients Using Oiled Rubber Gloves:

Lightly oil a pair of rubber gloves to prevent sticking. Use your hands to carefully mix the warm marshmallow blend with the added ingredients, making sure everything is evenly combined without crushing the pistachios or crackers to maintain texture.

Press Mixture into Pan to Shape:

Transfer the mixture into a non stick pan. Press firmly and evenly to shape it into a uniform square. This helps the crisps hold together and cool evenly. Use a spatula or wax paper for smooth, clean edges.

Cool and Slice Into Crisps:

Allow the pressed mixture to cool at room temperature for about 30 minutes until firm. Once set, slice the square into six long strips, then cut each into six squares to yield 36 crisps ready for serving.

One of my favorite aspects is the pistachio crunch paired with tart strawberry bursts. Making these crisps is always filled with joy as family gathers excitedly awaiting the first taste.

Storage Tips

Store the Strawberry Snowflake Crisps in an airtight container at room temperature to maintain their crisp texture. They stay fresh for up to one week, making them ideal for preparing in advance for events or snacks.

Ingredient Substitutions

If pistachios are unavailable try almonds or pecans for a different but delicious nutty crunch. To make the recipe gluten free replace chocolate graham crackers with gluten free cookies or cereals. Powdered milk can be swapped with dairy based nonfat dry milk powder or a finely ground white chocolate powder for a similar creamy base with a twist.

Serving Suggestions

These crisps pair wonderfully with a warm cup of tea or a cold glass of milk, perfect for a quick snack or a festive dessert addition. They also brighten any holiday dessert platter or lunchbox treat.

Enjoy these Strawberry Snowflake Crisps as a festive, colorful treat that brightens holiday platters. They are quick to make and perfect for sharing with friends and family.

Common Questions About the Recipe

→ Can I use fresh strawberries instead of freeze-dried?

Fresh strawberries add moisture, which softens the texture. Freeze-dried strawberries keep the crisps light and crunchy with intense fruit flavor.

→ What can I substitute for powdered milk?

Dairy-based nonfat dry milk powder or finely ground white chocolate powder work well to maintain creaminess and flavor.

→ How do I prevent marshmallows from sticking during mixing?

Lightly oil rubber gloves or coat your hands with butter to handle the sticky mixture without crushing the nuts or crackers.

→ Can these crisps be made gluten-free?

Yes, use gluten-free crunchy cookies or cereal instead of graham crackers to maintain crisp texture without gluten.

→ How long can these crisps be stored?

Store airtight at room temperature for freshness and crunch up to one week.

→ Can chocolate chips be added?

Yes, folding in mini chocolate chips before pressing adds extra flavor and texture.