Taiwanese Milk Nougat

Ingredients

• 1 stick unsalted butter
• 1 10 oz bag mini marshmallow
• 1 cup + 2 tbsp dry milk powder – plus more for dusting
• 1 12 oz box Ritz cracker
• 1¼ cup dried cranberry

Instructions

1. Line a 9 X 9 or 8 X 8 baking pan with parchment paper and set it aside.
2. Break the crackers into large chunks and set aside – take 2-3 at once and break in half. Keep chunks large.
3. Melt butter in a large Dutch oven or non-stick pan over medium low heat.
4. Once the butter melts completely, add mini marshmallows into the pot. Stir and cook until all the marshmallows melt and became a smooth batter. Adjust the heat accordingly to prevent the bottom from burning.
5. Stir in milk powder and mix until there’s no more dry powder before adding cranberries and crackers.
6. Fold the crackers and cranberries until they are evenly coated with the marshmallow mixture. Work quickly and try to keep the crackers from being crushed too much.
7. Transfer everything into the baking tray, cover with another piece of parchment paper and press down until it’s firm and the surface is smooth.
8. Let it cool completely before cutting into bite sized pieces; dust with more milk powder and enjoy!