Marshmallow Cookies (Marshmallow Nougat)

Steps

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1. 1
   Place salted butter in a frying pan and heat over low heat until mostly melted.
   ▶ ≈3:23
2. 2
   Add marshmallows and continue stirring over low heat until gradually softening. Stop heating when about halfway melted and use residual heat to finish melting. Avoid overheating to maintain a fluffy texture.
   ▶ ≈3:37
3. 3
   Turn off heat and quickly add skim milk powder (or pre-mixed skim milk powder with matcha or strawberry powder for flavored versions), stirring until completely smooth with no lumps.
   ▶ ≈4:35
4. 4
   Add granola and biscuits, mixing thoroughly until evenly distributed.
   ▶ ≈5:00
5. 5
   Transfer mixture onto parchment paper and firmly press using the paper or a scraper to compact and shape, ensuring no air gaps. Adjust into desired shape (rectangular or square).
   ▶ ≈5:17
6. 6
   Place on parchment paper in the refrigerator and chill for 1-2 hours until completely hardened.
   ▶ ≈6:08
7. 7
   After chilling, remove parchment paper and cut into bite-sized pieces.
   ▶ ≈10:28