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These bars are a combination of crunch and nougat that make an interesting addition to any holiday cookie platter or a terrific winter treat. I added more cookies to the nougat to increase the density vs. the marshmallow mixture.
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Ingredients Method

Ingredients
  

  • 3 tbsp unsalted butter
  • 1 (10oz) bag mini marshmallows
  • 1/2 cup + 1TBSP milk powder, divided
  • 4 oz Biscoff cookies, broken into 1" to 1/2" pieces (or more to taste)
  • 1/2 cup dried cranberries
  • 1/2 cup raw pistachios
  • 1/3 cup white chocolate chips
  • salt
  • cooking spray (optional)

Method
 

  1. Line a 9" x 5" loaf pan with parchment, leaving at least a 5" overhang on all sides.
    In a medium pot over medium-low heat, melt butter. Add marshmallows and cook, stirring frequently, until dissolved and texture is smooth, about 2 minutes. Remove from heat.
    Stir in 1/2 c. milk powder until dissolved. Add cookies, cranberries, pistachios, chips, and a pinch of salt and gently stir to combine; the mixture will be sticky.
    Transfer mixture to prepared pan. Press into a rectangular block using walls of pan and excess parchment. (You can also use disposable gloves greased with cooking spray to help shape.)
    Lift snowflake crisp out of pan, keeping it on parchment. Dust with remaining 1 Tbsp. milk powder. Let cool slightly. Slice into 8 sections lengthwise, then cut in half for a total of 16 pieces. Repeat the milk powder dusting on all sides.
    HAPPY EATING!!