All About Cookies: Milkflake Crisp
milk powder, for dusting the pan
1 stick (8T) unsalted butter 1 stick
10 oz bag mini marshmallows
¾ cup + 2½ T milk powder
2 teaspoons black sesame seeds
½ teaspoon kosher salt
1 ½ sleeves (46 crackers) Ritz crackers
1 cup dried cranberries
Pan-spray an 8 × 8-inch baking pan and line with parchment with a bit of overhang on two sides (this will be helpful when removing the nougat later). Dust lightly with milk powder.
In a large nonstick pan or skillet skillet, melt the butter over low heat. Add the mini marshmallows and cook until they melt into a batter.
Remove from heat and stir in the rest of the ingredients: milk powder, sesame seeds, salt, Ritz crackers and dried cranberries, mixing all until well coated
Transfer the mixture to the lined pan. Use a greased spatula or butter paper to gently smooth down and press the nougat into the corners. Leave to cool completely at room temperature or pop in the refrigerator.
Cut into 2-inch squares or whatever size you prefer!