Instructions
Prepare Your Pan
- Line an 8×8 inch baking pan with parchment paper or aluminum foil, leaving some overhang on the sides for easy removal.
- Lightly spray the lining with cooking spray to prevent sticking.
Melt the Base
- In a medium saucepan over low heat, combine the white chocolate chips, butter, and mini marshmallows.
- Stir continuously and gently until everything is completely melted and smooth. This should take about 5-7 minutes.
- Be patient and keep the heat low to prevent the chocolate from scorching or seizing. The mixture should be creamy and well combined.
Add the Nuts
- Remove the saucepan from heat immediately once the mixture is smooth.
- Quickly fold in the peanuts, stirring until they’re evenly distributed throughout the nougat mixture.
- Work quickly as the mixture will begin to set as it cools.
Set the Bars
- Pour the nougat mixture into your prepared pan.
- Use a rubber spatula or the back of a spoon (lightly greased) to press the mixture evenly into the pan, smoothing the top surface.
- Allow the bars to cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours or until completely firm.
Cut and Serve
- Once firm, use the parchment paper overhang to lift the nougat block out of the pan.
- Place on a cutting board and use a sharp knife to cut into bars or squares.
- For cleaner cuts, warm your knife under hot water, dry it, and then cut. Wipe and rewarm between cuts.
Variations and Tips
Nut Options:
- Use cashews, almonds, or pecans instead of peanuts
- Try a mixed nut combination for variety
- Use roasted and salted nuts for the best flavor
- For nut-free version, substitute with crispy rice cereal or pretzels
Flavor Additions:
- Add 1 teaspoon vanilla extract when melting the base
- Mix in ½ cup dried cranberries or cherries with the nuts
- Add ½ teaspoon almond extract for an almond nougat flavor
- Stir in ½ cup mini chocolate chips for chocolate chip nougat
Chocolate Drizzle:
- Melt ½ cup dark or milk chocolate chips
- Drizzle over the set nougat bars before cutting
- Let chocolate harden in the refrigerator
Storage: Store nougat bars in an airtight container at room temperature for up to 1 week, or refrigerate for up to 3 weeks. They can also be frozen for up to 3 months. Separate layers with parchment paper to prevent sticking.
Serving Size: Makes approximately 16-20 bars depending on how you cut them
Pro Tips:
- Don’t rush the melting process – low and slow prevents burning
- Use fresh marshmallows for the best texture
- Line your pan well – this makes removal so much easier
- These bars are softer at room temperature and firmer when chilled
- They make excellent holiday gifts when wrapped in cellophane bags