Taiwanese Snowflake crisp milk nougat is so easy to pull together and it has the balance of soft, chewy, crisp, milky, slightly sweet with a hint of saltiness. The recipe doesn't require baking. You will not be disappointed.
If your almonds and sesame seeds are unroasted, I recommend toasting them on a dry pan for 10 minutes over low heat or until they are aromatic or spread them on a baking sheet and roast at 325 F for 10-15 minutes and then let them cool down
I use a 9 x 13 inch sheet pan and I dusted 1/3 of it liberally with some milk powder (refer to the photo above). We won't be using the entire pan, just a corner of it
Break the Biscoff or whatever crackers/biscuit you use into large chunks. Mix with the nuts, raisins, and seeds
On the stove:
Melt coconut oil (or butter) over low heat. Add the marshmallow pieces and keep stirring until most has melted but you still see just few pieces left that's still not completely melted. Keep the heat low, we just want to melt it not cook the marshmallow. Add the milk powder all at once and small pinch of salt (optional) and turn off the heat and keep stirring until the milk powder melt into the marshmallow, then stir in the nut mixture and keep stirring until they are evenly distributed
Put this on top of the milk-dusted baking tray you prepared earlier. Use a parchment paper spray with a bit of non-stick cooking spray will make your life a bit easier or a dough scraper to press and pack it down. You can also wear a glove and use your hand to press it down. Dust with milk powder on the surface
Let it cool down completely and then cut into the desired size
How to store:
I keep them in a zipper bag, push all the air out and then put them inside an air-tight container. They can be kept at room temperature for weeks this way