Nugart Bars just 3 ingredient

Nugart Bars just 3 ingredient

These gummy nougat candies taste of nostalgia and Christmas past. And I love her. They are sweet, soft, chewy and delicious. And very easy to do. Make a batch and share them with friends, give them as gifts and make sure you have them on your Christmas plate!Who knew marshmallows + white chocolate chips = chewy, delicious nougat? And with festive red and green gummy bears, this makes a perfect Christmas gift.

I love that this treat doesn’t need to be baked and can be made in just a few minutes. All you have to do is melt some butter, mini marshmallows and white chocolate chips and then add the chopped gummy bears.Then spread it out into a parchment paper lined pan.

CHRISTMAS GUMDROP NOUGAT CANDY RECIPE TIP
The mixture is pretty sticky, so a little trick I use is to lightly grease a small square of parchment paper then use that to spread and pat the mixture down. Put it in the fridge for a few hours (overnight is best) to set…it needs to be completely cooled to cut it.

INGREDIENT

• 2 tbsp butter
• 2 bags white chocolate chips (2 of the 225 gram bags)
• 2 bags of mini marshmallows (2 of the 250 gram bags)
• 1 1/2 cups chopped red and green gumdrops (see notes below for where to buy them)

instructions

1. Prepare an 8×8 square baking dish by lining it with parchment paper.
2. Cut the gumdrops in half.Put aside.
3. Melt butter, white chocolate chips and marshmallows over indirect heat. To do this, I create a water bath by placing a heatproof bowl over a pot of simmering water (making sure the bowl and pot fit together well).
4. This will ensure the mixture doesn’t burn.
5. Stir the mixture constantly until it is smooth and melted. Be careful not to boil the mixture. The goal is to simply melt them and not cook them.Avoid heat.

1. Let cool for about 2 minutes.
2. Add the gummy bears. Mix well.
3. Pour the mixture into the prepared pan.The mixture will be very sticky, so I use a lightly oiled piece of parchment paper to spread and spread the mixture around the pan.
4. Store in the refrigerator for at least 2 hours before cutting, preferably overnight.
5. Cut into 60 small pieces.
6. To store the candy, use parchment paper between layers to keep the candy from sticking.
7. Have fun!

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