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Strawberry Snowflake Crisps Delight

Category: Dinner Ideas That Actually Work

These Strawberry Snowflake Crisps feature finely ground freeze-dried strawberries mixed with powdered milk for a creamy, flavorful base. Melted butter and marshmallows create a smooth, sticky binder, while whole freeze-dried strawberries, pistachios, and crushed graham crackers add vibrant bursts of flavor and varied textures. The mix is pressed into a pan, cooled, and sliced into 36 crunchy, sweet squares. The balance of fruity tartness and creamy, crunchy elements makes each bite satisfying and festive.

The no-bake method is simple yet effective, ensuring the marshmallows melt evenly to hold the ingredients together. Using lightly oiled gloves helps mix without crushing the nuts or crackers, preserving texture. These crisps store well at room temperature in an airtight container, staying fresh up to a week. Optional melted chocolate drizzles add extra indulgence, perfect for sharing during celebrations or as a snack alongside tea or milk.

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Lili Clark smiling at the camera.
Created By Lili Clark
Updated on Thu, 25 Dec 2025 14:48:21 GMT
A close up of a strawberry snowflake crisp. Save
A close up of a strawberry snowflake crisp. | lilicooks.com

Strawberry Snowflake Crisps are a delightful treat that bring together the bright flavor of freeze-dried strawberries and the creamy smoothness of powdered milk and melted marshmallows. These no-bake crisps offer a mix of textures from crunchy pistachios and crispy chocolate graham crackers, making them a perfect dessert or snack for any celebration or cozy moment.

When I first made these, their fruity sweetness combined with the marshmallow gooeyness was an instant hit with family and friends. Now they are always part of our holiday treats.

Ingredients

  • Freeze-dried strawberries: finely ground to deliver concentrated berry flavor throughout the crisp base
  • Powdered milk: adds creamy smoothness and subtle sweetness enhancing the richness of the crisp
  • Butter: melted slowly to provide a velvety mouthfeel and help bind all ingredients together
  • Marshmallows: act as a deliciously sticky binder that melts into a smooth, gooey texture
  • Freeze-dried strawberries: whole or in pieces for bursts of bright flavor and chewy texture in every bite
  • Pistachios: add an earthy crunch and nutty dimension to balance the sweetness
  • Chocolate graham crackers or Nilla wafer cookies: crushed to introduce a light and crispy sweet element

Step-by-Step Instructions

Grind the Freeze-Dried Strawberries:
Use a food processor to finely grind 2 ounces of freeze-dried strawberries into a powder. This creates an intense strawberry flavor that will be evenly distributed throughout the crisp base.
Combine with Powdered Milk:
In a bowl, mix the strawberry powder with 1.5 cups of powdered milk. This blend adds sweetness and a creamy texture to form the foundation of the crisps.
Melt Butter and Marshmallows:
Place 6 tablespoons of butter in a wok or deep-sided pan over low heat. Allow it to melt slowly then add 16 ounces of marshmallows. Stir continuously until the mixture is smooth and creamy, forming an effective binder.
Blend Powdered Mix into Marshmallow:
Gently stir the strawberry and powdered milk mixture into the melted marshmallow mixture. This ensures the strawberry flavor is fully incorporated for consistency.
Add Texture Ingredients:
Fold in 4 ounces of whole or pieces of freeze-dried strawberries, 2/3 cup shelled pistachios, and 3.3 ounces of crushed chocolate graham crackers or Nilla wafers. These ingredients add delightful bursts of flavor and contrasting crunch.
Mix Ingredients Using Oiled Rubber Gloves:
Lightly oil a pair of rubber gloves to prevent sticking. Use your hands to thoroughly mix the warm marshmallow blend with the added ingredients, making sure everything is evenly combined without crushing the crunch.
Press Mixture into Pan to Shape:
Transfer the mixture into a non-stick pan and press firmly into a uniform square shape. This allows the crisps to cool evenly and hold their shape.
Cool and Slice Into Crisps:
Let the mixture cool for about 30 minutes until firm. Then slice into six long strips and cut each strip into six crisps to yield 36 pieces ready to serve.
A close up of a strawberry snowflake crisp. Save
A close up of a strawberry snowflake crisp. | lilicooks.com

One of my favorite parts is the crunch of pistachios paired with the tart strawberry bursts. Making these crisps sparked many happy holiday memories as everyone gathered around eagerly anticipating their first bite.

Storage Tips

Keep the Strawberry Snowflake Crisps in an airtight container at room temperature to maintain their crisp texture. They stay fresh up to one week, making them easy to prepare ahead of time and enjoy later.

Ingredient Substitutions

  • If pistachios are not available, almonds or pecans can be used to provide a different nutty crunch
  • For a gluten-free option, swap chocolate graham crackers with gluten-free cookies or cereal
  • Powdered milk can be substituted with dairy-based nonfat dry milk powder or finely ground white chocolate powder for a twist on the creamy base

Serving Suggestions

These crisps pair wonderfully with a warm tea or a cold glass of milk for a satisfying snack. They make a festive addition to holiday dessert platters or sweet lunchbox treats any time of year.

Cultural Notes

Strawberry Snowflake Crisps embody American holiday dessert traditions combining nostalgic flavors with playful textures. Their snowflake shape and bright flavors bring to mind winter celebrations filled with warmth and shared joy

Recipe FAQs

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

Fresh strawberries add moisture that makes the crisps less crunchy. Freeze-dried strawberries maintain dryness and intense flavor, essential for the crisp texture.

→ What can I substitute for powdered milk?

Dairy-based nonfat dry milk powder or finely ground white chocolate powder can create a creamy flavor while maintaining texture.

→ How do I prevent marshmallows from sticking during mixing?

Lightly oil rubber gloves or coat your hands with butter to handle the sticky marshmallow mixture without it adhering.

→ Can these be made gluten-free?

Yes, replace graham crackers or wafers with gluten-free crunchy cookies or cereal to keep a crisp texture without gluten.

→ How long can these crisps be stored?

Stored airtight at room temperature, the crisps maintain freshness and crunch for up to one week.

→ Can chocolate chips be added?

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

→ Is freezing the crisps recommended?

Freezing is not advised as condensation during thawing can make the crisps soggy and affect texture.

Strawberry Snowflake Crisps

Crunchy crisps combining freeze-dried strawberries, pistachios, and marshmallows in a delightful fruity blend.

Preparation Time
15 min
Cooking Time
10 min
Overall Time
25 min
Created By: Lili Clark

Category: Dinner

Skill Level: Beginner-Friendly

Cuisine Type: American

Output: 36 Serves (36 crisps)

Dietary Options: Vegetarian

Ingredients

→ Fruit

01 2 oz freeze-dried strawberries, ground
02 4 oz freeze-dried strawberries, whole or pieces

→ Dairy and Binder

03 1.5 cups powdered milk
04 6 tbsp butter
05 16 oz marshmallows

→ Nuts

06 2/3 cup shelled pistachios

→ Cookies

07 3.3 oz crushed chocolate graham crackers or Nilla wafer cookies

Steps

Step 01

Finely grind 2 ounces of freeze-dried strawberries in a food processor until a powder is achieved to intensify flavor.

Step 02

Mix the ground freeze-dried strawberry powder with 1.5 cups of powdered milk until evenly blended.

Step 03

Over low heat in a wok or deep pan, gently melt 6 tablespoons of butter, then add 16 ounces of marshmallows, stirring continuously until smooth and creamy.

Step 04

Gently fold the powdered milk and strawberry blend into the melted marshmallow mixture to evenly distribute flavors.

Step 05

Fold in 4 ounces of whole or pieces of freeze-dried strawberries, 2/3 cup shelled pistachios, and 3.3 ounces of crushed chocolate graham crackers or Nilla wafers for varied texture.

Step 06

Lightly oil rubber gloves to prevent sticking and mix the warm marshmallow mixture with textured ingredients gently to ensure even distribution without crushing.

Step 07

Press the mixture firmly into a non-stick pan, shaping it into a uniform square to cool evenly.

Step 08

Allow the mixture to cool for 30 minutes until firm, then slice into six long strips. Cut each strip into six pieces, yielding 36 crisps.

Tips

  1. Freeze-dried strawberries provide intense flavor without moisture, preserving crisp texture.
  2. Lightly oiling gloves prevents marshmallow mixture from sticking during handling.
  3. For a decorative touch, drizzle melted chocolate over crisps before serving.
  4. Store crisps in an airtight container at room temperature to maintain freshness for up to one week.

Required Tools

  • Food processor
  • Wok or deep-sided pan
  • Non-stick pan
  • Rubber gloves

Allergy Information

Always check each ingredient for allergens, and consult a medical professional if unsure.
  • Contains dairy, nuts, and gluten (from graham crackers or wafers).

Nutritional Information (per serving)

These details are shared for general guidance and don’t replace professional advice.
  • Calories: 150
  • Fats: 5 g
  • Carbohydrates: 25 g
  • Proteins: 3 g