Four Ingredient Nougat Bars

Instructions

1. Prep the pan:
   Line a 9×13 baking dish with parchment paper, leaving some overhang for easy lifting.
2. Melt:
   In a large pot on LOW heat, melt butter + white chocolate chips slowly, stirring constantly.
   When smooth, add mini marshmallows and continue stirring until completely melted.
3. Remove from heat:
   Let the mixture cool 2–3 minutes (this keeps the gummies from melting inside).
4. Mix in gummies:
   Fold in the gummy candies until distributed evenly.
5. Press into pan:
   Spread the mixture evenly into your prepared baking dish.
   Lightly press down with a greased spatula or your hands.
6. Chill:
   Refrigerate for 2–3 hours, then cut into squares or bars.

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Tips for Perfect Nougat Bars

✨ Use parchment paper — makes it super easy to lift and slice.
✨ For prettier slices, use wet knife or spray with cooking spray.
✨ Want extra flavor? Add ½ tsp vanilla or a pinch of salt for balance.
✨ Cut while cold for clean edges.

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Storage

• Fridge: up to 2 weeks
• Freezer: up to 3 months (layer with parchment)

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If you’d like, I can also create:
🍫 A chocolate version
🌈 A colorful holiday version
🎥 A short video script for your Facebook audience
📸 A Pinterest-style caption/description

Just tell me!