When a craving for something sweet strikes, it’s hard to beat a treat that’s quick to prepare yet delivers a melt-in-your-mouth texture. These soft and sumptuous nougat bars tick all the boxes: they require just four everyday ingredients, come together in minutes, and hold up beautifully whether you’re serving them at a potluck, gifting them during the holidays, or simply savoring with an afternoon tea. Below, you’ll find everything you need to whip up these colorful, chewy bars that rival any store-bought confection.
Ingredients
- 8 ounces (about 2 cups) small marshmallows
- 2 tablespoons unsalted butter, melted
- 8 ounces (about 2 cups) white chocolate pieces
- 1½ cups red and green gumdrop or candy-drop pieces
Instructions
- Prepare the marshmallow base
In a microwave-safe bowl, combine the marshmallows and melted butter. Heat on high in 30-second bursts, stirring thoroughly after each, until the marshmallows collapse into a smooth, glossy mass (about 1–2 minutes total). - Melt the white chocolate
Transfer the white chocolate pieces to a second microwave-safe bowl. Heat in 15- to 20-second intervals, stirring between each, until the chocolate is completely melted and silky, taking care not to scorch it. - Combine marshmallow and chocolate
Pour the warm white chocolate over the marshmallow mixture. Using a flexible spatula, gently fold and swirl until fully incorporated and the mixture takes on a pale, luminous sheen. - Fold in the candies
Add the gumdrop pieces and fold them in just until evenly distributed. Reserve a handful of candy drops if you’d like to press them onto the surface for decoration. - Shape and chill
Line a small square pan (about 8×8 inches) with parchment paper, letting the edges overhang. Press the nougat mixture evenly into the pan—use lightly greased hands or the bottom of a measuring cup to smooth the top. Cover and refrigerate for 1–2 hours, until firm. - Slice into bars
Lift the set nougat out by the parchment handles and place it on a cutting board. Using a sharp knife warmed briefly under hot water and dried, slice into bars or bite-sized squares. Wipe the knife clean between cuts for neat edges.
Tips & Variations
- Nut Butter Swirl: Drizzle 1 tablespoon melted peanut or almond butter over the top before chilling.
- Citrus Zest: Stir in 1 teaspoon finely grated orange or lemon zest into the melted white chocolate for a bright twist.
- Cookie Crumble: Fold in ½ cup crushed shortbread or graham crackers for added crunch.
- Dark Chocolate Drizzle: Melt 2 ounces dark chocolate and drizzle over cooled bars for contrast.
Feel free to choose traditional gumdrops or opt for other festive candies—pistachio-flavored bits, chopped dried cranberries, or pastel sugar pearls all make delightful substitutions.
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Soft and Tasty Four-Ingredient Nougat Bars
Ingredients
- 8 ounces (about 2 cups) small marshmallows
- 2 tablespoons unsalted butter, melted
- 8 ounces (about 2 cups) white chocolate pieces
- 1½ cups red and green gumdrop or candy-drop pieces
Instructions
- Prepare the marshmallow base
In a microwave-safe bowl, combine the marshmallows and melted butter. Heat on high in 30-second bursts, stirring thoroughly after each, until the marshmallows collapse into a smooth, glossy mass (about 1–2 minutes total). - Melt the white chocolate
Transfer the white chocolate pieces to a second microwave-safe bowl. Heat in 15- to 20-second intervals, stirring between each, until the chocolate is completely melted and silky, taking care not to scorch it. - Combine marshmallow and chocolate
Pour the warm white chocolate over the marshmallow mixture. Using a flexible spatula, gently fold and swirl until fully incorporated and the mixture takes on a pale, luminous sheen. - Fold in the candies
Add the gumdrop pieces and fold them in just until evenly distributed. Reserve a handful of candy drops if you’d like to press them onto the surface for decoration. - Shape and chill
Line a small square pan (about 8×8 inches) with parchment paper, letting the edges overhang. Press the nougat mixture evenly into the pan—use lightly greased hands or the bottom of a measuring cup to smooth the top. Cover and refrigerate for 1–2 hours, until firm. - Slice into bars
Lift the set nougat out by the parchment handles and place it on a cutting board. Using a sharp knife warmed briefly under hot water and dried, slice into bars or bite-sized squares. Wipe the knife clean between cuts for neat edges.
The Art of the Marshmallow Foundation
Begin by creating the tender base that gives these bars their signature chew. Place the marshmallows and melted butter in a microwave-safe bowl. As the mixer of sweetness and richness, butter tames the marshmallows’ tendency to clump and introduces a gentle toasty flavor.
Warm the mixture in 30-second intervals, stirring thoroughly each time. Within two short bursts—about one to two minutes—you’ll notice the marshmallows collapse into a uniform, glossy mass. Pause when no distinct puffed shapes remain and the mixture stretches like warm taffy.
Enrobing in Silky White Chocolate
While the marshmallow base rests briefly, it’s time to prepare the chocolate layer. Transfer the white chocolate pieces to another microwave-proof bowl. Heat in 15- to 20-second increments, stirring after each, until the chips lose their shape and transform into a velvety fluid. White chocolate demands patience; rushing can lead to scorching or seizing. When the last palmful turns to molten ivory, remove from heat.
The marriage of fluffy marshmallow and slender ribbons of white chocolate creates a nougat that’s rich without being overly dense, balancing sweetness and texture in every bite.
Bringing It All Together
Pour the pool of warm white chocolate atop the marshmallow mixture. Rather than using utensils that scrape the bowl clean, opt for a flexible spatula that lets you swirl, fold, and coax every last silky strand into the marshmallow.
As the two meld, the concoction will take on a pale, luminescent sheen. At this stage, gently fold in the candy drops. Their jewel-like hues bead throughout the nougat, punctuating each square with bursts of fruity or chewy contrast.
If you like, reserve a few candies to press gently on top once the bars are set—this adds a decorative flourish and guarantees each piece looks as good as it tastes.
Shaping and Setting
Line a small baking dish or square pan with parchment paper, allowing the edges to overhang. This makes lifting the block out effortless once it’s firm. Press the nougat mixture into the pan using your hands (lightly greased) or the bottom of a flat measuring cup. Even pressure ensures uniform thickness and neat edges.
Once the surface gleams smooth, slide the pan into the refrigerator. As it chills for one to two hours, the bars lose their tackiness and firm up to the perfect sliceable consistency.
Perfectly Sliced Squares
When the nougat has achieved a firm yet yielding texture, lift the entire block out by its parchment handles. Place it on a cutting board and, using a sharp knife that’s been briefly warmed under hot water and dried, slice into bars or bite-sized squares. Between each cut, wipe the blade clean for the crispiest edges and to prevent the knife from dragging bits of candy across the surface.
Arrange the squares on a platter or nestle them in wax-paper-lined boxes for an irresistible homemade gift.
Tips for Success and Variations
By swapping in different mix-ins, you can create endless variations on this four-ingredient wonder:
- Nut Butter Swirl: Reserve a tablespoon of peanut or almond butter, melt it gently, then drizzle on top just before chilling. The sweet-salty swirl enhances the nougat’s richness.
- Citrus Zest: Incorporate a teaspoon of finely grated orange or lemon zest into the melted white chocolate for bright, aromatic notes.
- Cookie Crumble: Gently fold in broken bits of shortbread or graham crackers to introduce a crumbly texture that contrasts the chew.
- Dark Chocolate Drizzle: For a more sophisticated twist, melt dark or semisweet chocolate and use it to lace the cooled bars with ribbons of deep cocoa flavor.
No matter which direction you take, these nougat bars adapt beautifully to seasonal colors, party themes, or the ingredients on hand.
Storage and Serving
Store the nougat bars in an airtight container, separating layers with parchment or wax paper to prevent sticking. They will keep at room temperature for up to three days, or in the refrigerator for up to a week. If you plan to enjoy them over longer spans, freezing is an option: wrap individual bars and tuck them into a freezer-safe bag for up to a month. Thaw at room temperature for 15 minutes before serving.
Serve these bars alongside coffee, tea, or even a glass of chilled milk. Their playful colors and pillowy texture make them a favorite at holiday gatherings, bake sales, or children’s birthday parties.
Crafting soft, tasty nougat bars with just four ingredients proves that gourmet-style snacks don’t have to be complicated. From the glossy marshmallow foundation to the swirl of melted chocolate and cheerful candy drops, each step is quick, forgiving, and endlessly customizable. Whether you’re a seasoned baker or new to kitchen adventures, this recipe promises sweet success—and plenty of happy smiles with every chewy, colorful square.