Of course! A 4-ingredient, easy, chewy nougat bar is a fantastic no-bake treat. This recipe is inspired by classic vanilla nougat but simplified to its core, using common ingredients.
This recipe is very different from traditional honey-sweetened nougat (which is more complex), but it delivers a wonderfully soft, chewy, and sweet bar that’s incredibly satisfying.
Easy 4-Ingredient Chewy Nougat Bars
This is essentially a “foolproof” nougat that doesn’t require a candy thermometer. The secret ingredient is marshmallow creme (Fluff), which provides the classic airy, chewy texture.
Prep time: 10 minutes
Setting time: 2+ hours
Yields: 16-20 squares
Ingredients
· 3 cups (about 12 oz) Rice Krispies cereal or crispy rice cereal
· 1 (7 oz) jar marshmallow creme (like Marshmallow Fluff)
· 1 (14 oz) can sweetened condensed milk
· 3 cups white chocolate chips
Instructions
- Prepare the Pan: Line an 8×8 or 9×9 inch square baking pan with parchment paper, leaving some overhang on two sides. This will make it easy to lift out the whole block later. Lightly grease the parchment paper with butter or cooking spray.
- Melt the Base: In a large, microwave-safe bowl, combine the white chocolate chips and the entire jar of marshmallow creme. Microwave on high in 30-second bursts, stirring well after each interval, until the mixture is smooth and completely melted. This usually takes about 1 to 1.5 minutes.
· Stovetop Method: You can also do this in a large heatproof bowl set over a pot of simmering water (double boiler), stirring constantly until melted. - Combine Wet Ingredients: Once the white chocolate mixture is smooth, immediately pour in the entire can of sweetened condensed milk. Stir vigorously until the mixture is completely uniform and well-combined.
- Add the Cereal: Add the 3 cups of Rice Krispies cereal to the bowl. Use a spatula to gently fold and stir until every piece of cereal is evenly coated with the nougat mixture.
- Press and Set: Transfer the mixture to your prepared baking pan. Use the spatula or your hands (lightly greased with butter or oil to prevent sticking) to press the mixture down firmly and evenly into the pan.
- Chill: Place the pan in the refrigerator for at least 2 hours, or until the block is completely firm and set.
- Slice and Serve: Use the parchment paper overhang to lift the entire nougat block out of the pan. Place it on a cutting board and use a sharp knife to slice it into bars or squares.
· Tip: For clean cuts, you can lightly grease the knife.
Flavor Variations & Pro Tips
· Add-Ins: This is a perfect base for customization! In step 4, you can also add:
· 1/2 cup dry-roasted peanuts or salted peanuts for a “Snickers” vibe.
· 1/2 cup chopped dried cranberries or cherries.
· 1/2 tsp vanilla extract or almond extract to the melted mixture.
· Chewy vs. Soft: For a firmer, chewier bar, use the full 3 cups of cereal. For a softer, more traditional nougat texture, reduce the cereal to 2.5 cups.
· Storage: Store these bars in an airtight container in the refrigerator. They will stay firm and chewy for up to 2 weeks. They can become a bit soft at room temperature.
· Why it Works:
· Marshmallow Creme: Provides the airy, whipped texture.
· Sweetened Condensed Milk: Adds sweetness, creaminess, and helps bind everything together.
· White Chocolate: Sets firm and adds a rich, creamy vanilla flavor.
· Crispy Rice Cereal: Gives the essential structure and that classic gentle “chew.”
Enjoy your incredibly easy and delicious homemade chewy nougat bars! They are dangerously moreish.