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!