Four Ingredient Nougat Bars

That sounds like a wonderfully simple and quick recipe! Nougat bars typically involve a marshmallow base for that chewy, soft texture, often studded with crunchy elements.

Here is a classic, easy recipe for Four-Ingredient Nougat Bars that focuses on that signature chewiness and sweetness:

🍬 Four-Ingredient Nougat Bars

This recipe relies on the simple magic of melted marshmallows and a crunch factor.

I. Ingredients

Component	Quantity	Notes
Butter	$55 \text{ g}$ ($\sim 4 \text{ tbsp}$)	Unsalted, for melting.
Mini Marshmallows	$280 \text{ g}$ ($10 \text{ oz}$ bag)	Use mini marshmallows for faster melting.
Powdered Milk (Full Cream)	$120 \text{ g}$ ($\sim 1 \text{ cup}$)	This is crucial for the nougat texture and creaminess.
Nuts/Dried Fruit/Crispy Cereal	$1 \text{ cup}$	Choose one: Almonds, pistachios, crispy rice cereal, or chopped dried cranberries.

II. Instructions

1. Preparation

1. Prep Pan: Line an $8 \times 8 \text{ inch}$ ($20 \times 20 \text{ cm}$) baking dish with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the parchment paper.
2. Combine: Place your chosen nuts/fruit/cereal and the powdered milk in a large, clean bowl. Set aside.

2. Melting the Base

1. Melt Butter: In a large saucepan or microwave-safe bowl, melt the butter over medium-low heat (or in the microwave) until fully liquid.
2. Melt Marshmallows: Add the mini marshmallows to the melted butter. Continue stirring over low heat until the marshmallows are completely melted and smooth. Remove immediately from the heat.

3. Combining and Setting

1. Mix Quickly: Pour the melted marshmallow mixture over the prepared powdered milk/nut mixture in the large bowl.
2. Fold: Using a wooden spoon or spatula, mix quickly and thoroughly until the dry ingredients are fully incorporated into the sticky marshmallow base.
3. Press: Transfer the nougat mixture immediately into the prepared pan. The mixture is very sticky, so use another piece of lightly greased parchment paper or a greased spatula to press it firmly and evenly into the pan.
4. Cool: Let the nougat cool and set completely at room temperature for at least $2$ hours, or chill in the refrigerator for $1$ hour for faster setting.

4. Cutting and Serving

1. Cut: Once set, use the parchment paper overhang to lift the nougat block out of the pan. Cut into small squares or bars using a sharp, lightly oiled knife.

Enjoy your chewy, simple nougat bars!

Would you like a recipe for a slightly more traditional Italian Torrone (Nougat) that uses egg whites?