These delicious nougat bars are sweet, chewy, and packed with festive gumdrops and creamy white chocolate. Perfect for a quick dessert or treat to share with family and friends!
Ingredients
- 2 tbsp butter: Use unsalted butter to control the salt content in your candy bars. This helps balance the sweetness of the other ingredients.
- 2 (225 gram) bags white chocolate chips: White chocolate chips melt easily and provide a rich, sweet flavor that pairs wonderfully with the marshmallows and gumdrops. If you prefer, you can also use a high-quality white chocolate bar and chop it into small pieces.
- 2 (250 gram) bags mini marshmallows: Mini marshmallows melt more evenly than regular-sized marshmallows, giving your nougat a smooth, creamy texture. They will provide that gooey, chewy quality we love in nougat.
- 1 ½ cups chopped red and green gumdrops: Gumdrops add a pop of color and a chewy, fruity flavor. You can adjust the amount to your liking, or substitute with other colorful candies, such as chopped jelly beans, if you prefer. Be sure to cut them into halves or quarters to help them mix into the nougat evenly.
Instructions
- Prepare Your Pan:
- Line an 8×8-inch square baking dish with parchment paper. Ensure the paper hangs over the sides of the dish to make removing the nougat easier once it’s set.
- You can use an 8×8 pan for the best thickness, but if you prefer thinner bars, you can use a larger pan (such as a 9×9-inch). Just adjust the chilling time, as thinner bars may set quicker.
- Chop the Gumdrops:
- Before starting the melting process, take a few minutes to cut the gumdrops in half. You want small, manageable pieces to mix evenly into the nougat. The halved gumdrops will also give the bars a nice texture when you bite into them. Tip: Use kitchen scissors for cleaner cuts and easier handling!
- Melt the Mixture:
- For the perfect smooth, creamy texture, we’ll use the double boiler method. Here’s how:
- Set up the double boiler: Fill a saucepan with about 1-2 inches of water and bring it to a simmer over medium heat. Place a heatproof bowl (like a glass mixing bowl) on top of the saucepan. Make sure the bowl fits snugly on the pan, but doesn’t touch the water below.
- Melt the ingredients: Add the butter, white chocolate chips, and mini marshmallows into the bowl. Stir continuously with a silicone spatula or wooden spoon. This method ensures the chocolate and marshmallows melt gently without burning or sticking.
- Tip: Avoid letting the mixture boil or overheat. Your goal is simply to melt everything together smoothly. Stir until the marshmallows are fully melted, and the white chocolate becomes glossy and lump-free. Keep the heat medium—if it’s too high, the mixture may become grainy.
- For the perfect smooth, creamy texture, we’ll use the double boiler method. Here’s how:
- Add the Gumdrops:
- Let the mixture cool for about 2 minutes after removing it from the heat. This prevents the gumdrops from melting into the nougat mixture, keeping their chewy texture.
- Once the mixture has cooled slightly, gently stir in the chopped gumdrops. Make sure the gumdrops are evenly distributed throughout the mixture so you get a little bit of candy in each bite.
- Transfer to the Pan:
- Pour the sticky, gooey mixture into your prepared 8×8 pan. The nougat will be quite sticky, so the best way to spread it out is to use parchment paper (or wax paper). Lightly grease a piece of parchment paper, then press it down on the nougat, spreading it evenly to the corners and smoothing the top. This also helps to avoid the nougat sticking to your hands.
- Refrigerate to Set:
- Refrigerate the nougat for at least 2 hours. For best results, leave it in the fridge overnight. This will give the bars time to set and firm up, making them easier to slice.
- If you’re in a hurry, after 2 hours, check if the mixture is firm enough to cut. If it’s still too soft, give it more time in the fridge.
- Slice and Serve:
- Once the nougat is firm, use the overhanging parchment paper to lift the bars out of the pan. Slice them into small bite-sized pieces (about 60 pieces). A sharp knife works best to cut cleanly through the chewy gumdrops and marshmallows.
- Serve the bars right away, or store them for later!
- Storage:
- Store the nougat bars in an airtight container. To keep them from sticking together, layer them with parchment paper between each layer of bars. They will stay fresh for up to 2 weeks in a cool, dry place or can be kept in the refrigerator for longer shelf life.
Tips for Success
- Keep the Heat Low: When melting the chocolate and marshmallows, keep the heat on medium to avoid scorching or separating the mixture. Stir constantly to ensure everything melts evenly.
- Chill Time Is Crucial: Patience is key here! Giving the nougat time to cool and set in the fridge is essential for the perfect texture. Don’t rush this step for the best result.
- Grease Your Hands or Paper: The nougat is quite sticky, so use lightly greased parchment or wax paper to press and spread the mixture in the pan. It helps avoid the mixture sticking to your hands or utensils.
- Customizing the Bars: Feel free to adjust the ingredients. For a more festive look, use colored gumdrops or add-ins like chopped nuts, dried fruit, or sprinkles for different textures and flavors.
These Easy Nougat Bars are a fun, no-bake treat that everyone will love, especially around the holidays! The mix of marshmallows, gumdrops, and white chocolate makes them both sweet and chewy, and they’re sure to be a crowd-pleaser at your next gathering. Enjoy!