1 (10 oz) package mini marshmallows
1/3 cup butter
1 tsp vanilla extract
2 cups gumdrops, chopped into small pieces (use rainbow or seasonal colors)
1 cup white chocolate chips (for coating)
✅ For extra fun: Use holiday-colored gumdrops (red/green for Christmas, pastels for Easter)
🍳 Instructions
Make the nougat base
In a large microwave-safe bowl, combine marshmallows and butter.
Microwave in 30-second bursts, stirring between each, until fully melted and smooth (about 1.5–2 minutes total).
Stir in vanilla extract.
Mix in gumdrops
Fold in chopped gumdrops until evenly distributed.
Press into pan
Line an 8×8-inch baking pan with parchment paper.
Pour mixture into the pan and press down evenly with a spatula or greased hands.
Chill
Refrigerate for 30 minutes until firm.
Coat with white chocolate
Melt white chocolate chips in the microwave (30-second bursts, stir between).
Spread over the top of the chilled nougat.
Optional: Sprinkle with rainbow sprinkles or crushed candy.
Slice & serve
Chill another 15–20 minutes until chocolate is set.
Cut into squares or bars.
Store in the fridge for up to 1 week.
🍫 For a firmer bar: Add 1 cup crispy rice cereal to the base.
✅ Tips for the Best Nougat Bars
Grease your hands
Prevents sticking when pressing the mixture
Chop gumdrops small
Even distribution and better texture
Don’t over-melt marshmallows
Can become sticky or tough
Use real white chocolate
Or high-quality chips — cheap ones can seize
Cut with a hot knife
Dip knife in hot water for clean slices
