What Are “Four‑Ingredient Nougat Bars”?
These are simple, no‑bake nougat‑style candy bars that rely on only four core ingredients. The idea is to melt and combine a chewy base (marshmallows + butter) with white chocolate, then fold in a colorful chewy candy (gumdrops) for texture and visual appeal. The result is a sweet, chewy bar you can slice and serve.
This version is sometimes called “gumdrop nougat bars” or “holiday nougat bars.” Many versions of this recipe use:
Miniature marshmallows
Butter
White chocolate chips
Gumdrops (chopped)
(So the “four ingredients” are marshmallows, butter, chocolate, and gumdrops)
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Because of its simplicity, this is a fun recipe — but being simple also means you need to get technique right (melting, mixing, setting) to avoid stickiness or separation.
Ingredients (Yields ~24 Bars, or size of your choice)
Below is a recommended quantity. You can scale up or down.
Ingredient Amount Notes / Substitutions
Miniature marshmallows 2 bags (e.g. about 16 oz total) Or large marshmallows cut smaller; aim for about 4 cups of mini marshmallows.
Butter 2 tablespoons Unsalted is fine; you could use margarine or a butter substitute, but flavor will differ.
White chocolate chips 2 bags (approx. 12–16 oz total) You can use white baking chocolate or candy melts; ensure it’s high quality so it melts smoothly.
Gumdrops (red & green) 1½ cups, chopped (halved) Or any chewy, colorful candy (you could use fruit gummies, chopped jelly candies, etc.).
Also: parchment paper (for lining pan), nonstick spray or butter (to grease), a heatproof bowl, mixing tools.
Depending on versions you see, some use slightly different proportions (for example, some list 1½ cups gumdrops, or combine 2 bags of chocolate)
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Equipment & Prep Notes
You’ll need:
A baking pan (e.g. 8×8 inch or similar)
Parchment paper (with an overhang on at least two sides, to lift bars out)
A double boiler setup (or a heatproof bowl over a pot of simmering water)
Silicone spatula or heatproof spatula
Sharp knife for slicing
Small bowl for chopping gumdrops
Cooling space (countertop or fridge)
Prep steps:
Line the pan: Line your chosen pan with parchment paper, leaving extra over the edges so you can lift out the block later. Lightly grease the parchment (with butter or nonstick spray) so the bottom won’t stick.
Chop gumdrops: Halve or chop the gumdrops so they distribute evenly.
Have all ingredients at hand: Once the melting process begins, you’ll want to move quickly.
Optional: Warm butter slightly so it melts without long heating.
Step‑by‑Step Instructions
1. Melt marshmallows, butter & white chocolate together
Because marshmallows and chocolate have different melting points and behaviors, the trick is to melt gently and gradually so nothing burns or seizes.
Set up a double boiler: bring a pot of water to a light simmer, then place a heatproof bowl over it (not touching the water).
In that bowl, put the butter, white chocolate chips, and marshmallows.
Stir continuously and gently as they melt. The butter helps smooth and loosen the mixture, and the marshmallows eventually collapse and blend into a creamy mass.
If needed, pause the heat occasionally to prevent overheating. The mixture should become smooth and glossy, with no large chunks of marshmallow or chocolate.
Once fully melted, remove the bowl from heat.
Some versions say to allow the melted mix to cool "a few minutes" before adding gumdrops so it doesn't melt them completely.
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2. Fold in the gumdrops
After the melted mixture is smooth, fold in the halved or chopped gumdrops evenly. Use a spatula and gently but quickly combine so the gumdrops are distributed.
Be careful: if the melted mixture is too hot, it might dissolve or warp the gumdrops; if too cool, it may be too thick to stir easily.
3. Transfer to pan, flatten & smooth
Pour the nougat mixture into the lined baking pan.
Use a spatula (or your fingers, lightly greased) to spread evenly and press down firmly so there are no air pockets. You want a uniform thickness.
Smooth the top so it’s level.
4. Let set / chill
Let the bars sit uncovered at room temperature or in a cool spot overnight (or for several hours) until the nougat sets and firms up. Many recipes suggest “rest overnight” for best texture.
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If your kitchen is warm, you may refrigerate for a few hours until firm, but avoid moisture condensation.
5. Lift, cut & serve
Use the parchment overhang to lift the block out of the pan.
Use a sharp knife (you can lightly grease or dampen it) to cut into bars or squares of the desired size.
Serve at room temperature or chilled.
6. Storage
Store in an airtight container.
At room temp (if cool environment) or in fridge.
Keep layers dry and avoid humidity.
Typically these bars keep for several days (up to a week) if stored well.
Approximate Timeline & Work Flow
Step Time Estimate
Pan lining & gumdrop prep 5–10 min
Melting & stirring 5–8 min
Folding & pouring 2–3 min
Setting / resting 3–12+ hours
Slicing & finishing 5 min
Active time is short (roughly 15–20 min). The bulk is passive waiting for the bars to set.
Tips & Tricks for Success
Because this is a very simple recipe, small mistakes can lead to big problems (sticky, melted gumdrops, cracking, separation). Here are many tips to help you succeed.
Temperature control & gentle melting
Don’t let the double boiler water boil vigorously; keep it at gentle simmer.
Stir constantly while melting to prevent scorching.
If the mixture becomes too hot or begins to smoke, remove it temporarily to cool.
Let the melted mixture rest a little before folding in gumdrops to reduce their melting.
Gumdrop handling
Chop or halve the gumdrops so they embed well and don’t clump.
Use relatively firm, chewy gumdrops — soft ones may dissolve too much.
Add them when the mixture has cooled slightly, but still fluid.
Pressing & smoothing
Press down firmly to pack the mixture and remove air bubbles.
A piece of parchment or wax paper over the top while pressing helps keep fingers clean.
Ensure even thickness: if one side is thicker, bars may set unevenly.
Setting & environment
A cool room is better — heat slows setting and may make edges soft.
Avoid humidity or steam, which can make the bars sticky.
If refrigerating, wait until it’s solid enough so cutting doesn’t tear.
Cutting neat bars
Use a hot knife (dip blade in hot water and dry) or a sharp knife lightly greased to glide through sticky nougat.
Wipe the blade between cuts to keep edges clean.
You can lightly dust the blade with cornstarch or powdered sugar (optional) to reduce stickiness.
Variations & add-ins (if you want more than “four ingredients” or modify)
While the “four‑ingredient” idea is elegant, you can tweak or add:
Nuts: chopped peanuts, almonds, pistachios, etc. Add with gumdrops to introduce crunch.
Drizzle or coating: drizzle melted dark or milk chocolate over the set bars, or coat bottom.
Flavor extracts: a drop of vanilla, almond extract, or citrus zest can lift flavor.
Alternative candies: swap gumdrops for other chewy candies or dried fruit chunks.
Salt: a pinch of sea salt on top adds nice contrast to the sweetness.
Colorful variations: use colored candy bits to match holidays or themes.
If you incorporate extras, be careful not to upset the texture (too many pieces may prevent cohesive setting).
Full Example Recipe (with Steps Combined)
Here’s a consolidated version you can follow:
Ingredients (makes ~24 bars, depending on size):
2 bags (e.g. ~16 oz total) mini marshmallows
2 tablespoons butter
2 bags (e.g. 12–16 oz total) white chocolate chips
1½ cups chopped gumdrops
Instructions:
Line pan: Line an 8×8 (or size of choice) baking pan with parchment, leaving overhang. Grease lightly.
Pre‑chop: Chop/halve gumdrops and set aside.
Melt: In a double boiler, melt butter, marshmallows, and white chocolate, stirring until smooth and combined.
Cool slightly: Remove from heat and let it rest for a minute so it is less blazing hot.
Fold in gumdrops: Gently fold in the chopped gumdrops until they are evenly distributed.
Transfer & press: Pour into the parchment-lined pan. Use spatula or parchment to flatten and press evenly.
Set: Let rest at room temperature (or cool environment) for several hours or overnight until firm.
Cut & serve: Lift out the block via parchment overhang and slice into bars with a sharp or warmed knife.
Store: Keep bars in airtight container, at room temperature (if cool) or refrigerated.
Common Problems & How to Fix Them
Problem Likely Cause Solution / Prevention
Bars too sticky / didn’t fully set Mixture too warm, setting environment too warm or humid Allow more cooling time; set in a cooler place; refrigerate briefly
Gumdrops dissolved or lost shape Added when mixture was too hot Let mixture cool slightly before folding in gumdrops
Bars crack or crumble Not enough binding, air pockets, too much pressing Press firmly, remove air bubbles, don’t over-handle
Cuts are messy / sticky Knife isn’t sharp or clean Use hot or greased knife, wipe between cuts
Separation or “oil” pooling Butter or fat separated, or chocolate didn’t blend well Stir constantly during melting, use good quality ingredients
Serving, Presentation & Storage Ideas
Presentation: line trays with wax or parchment paper, arrange bars in neat rows.
Festive twist: use red & green gumdrops for holiday colors; sprinkle edible glitter or dusting on top.
Gifting: wrap bars individually in wax paper or cellophane, tie with ribbon.
Combination bars: you can serve these alongside caramel, nut, or chocolate bars.
Storage: store in layers separated by parchment (to avoid sticking) in a sealed container.
Serving temperature: these are best at room temperature (not too cold, not too warm). Chill just enough so they hold shape.
Why This Recipe Works & Flavor/Texture Balance
The marshmallows + butter provide chewiness and foundational binding.
The white chocolate adds creaminess, sweetness, and helps the mixture stabilize.
The gumdrops introduce chew, color, and bursts of fruity flavor.
Because all components are melted and combined, the final texture is cohesive — when done properly, the bars hold together, slice cleanly, and deliver a balanced chew and sweetness.
If you like, I can convert this into a printable recipe card, or give you a vegan / dairy‑free version (e.g. using plant‑based chocolate and margarine) of this four‑ingredient nougat bars. Would you like me to send that?
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