Step 1: Prepare Your Pan
Line an 8x8-inch square baking pan with parchment paper, leaving overhang on two opposite sides. This is your insurance policy—the paper handles will lift the finished candy out in one perfect block.
Lightly grease the parchment with butter or non-stick spray. The nougat is sticky; this is not optional.
Step 2: Melt the Base
In a large microwave-safe bowl, combine the mini marshmallows, white chocolate chips, and butter.
Microwave in 30-second increments, stirring thoroughly between each, until completely smooth and molten. This usually takes 90 seconds to 2 minutes total. Do not overheat—white chocolate seizes easily.
Alternatively: Use a double boiler on the stovetop over gently simmering water for more control.
Step 3: Add the Color
Working quickly (the mixture sets as it cools), stir in your chopped gumdrops until evenly distributed. The heat will soften them slightly, but they should retain their shape and cheerful color.
If using extract, stir it in now.
Step 4: Spread and Pat
Scrape the sticky, glorious mass into your prepared pan.
The Pro Trick: Lightly grease a small square of parchment paper. Place it greased-side down on top of the candy and use your hands to firmly press and smooth the mixture into an even layer. The greased paper prevents sticking and gives you a perfectly flat surface.
Step 5: Chill and Wait (The Hard Part)
Refrigerate for at least 3 hours, preferably overnight. The bars need to be completely firm and cold to slice cleanly.
Step 6: Slice and Admire
Lift the block out using the parchment overhang. Use a large, sharp knife to cut into squares or bars. Wipe the blade clean between cuts for neat edges.
Pro Tip: For the cleanest slices, let the block sit at room temperature for exactly 2 minutes before cutting—too cold and it may crack, too warm and it will stick.
Why These Work: The Simple Science
This isn't candy-making; it's ingredient alchemy.
Marshmallows provide structure and that signature soft, chewy texture. They're already whipped and set, so you skip the complicated sugar-cooking stage entirely.
White chocolate adds richness, sweetness, and helps the bars set firmly at room temperature. The cocoa butter solidifies beautifully when chilled.
Gumdrops contribute chew, color, and that nostalgic fruit-spice flavor. They're the jewels in the crown.
Together, they create something that tastes remarkably like old-fashioned nougat—without a candy thermometer in sight.
Endless Variations: Make Them Your Own
Holiday Spice Nugart:
Use red and green gumdrops. Add ¼ teaspoon cinnamon and a pinch of nutmeg with the extract.
Easter Pastel Bars:
Swap gumdrops for pastel-colored spearmint or fruit-flavored jelly slices. Add ½ teaspoon peppermint or orange extract.
Tropical Paradise:
Use dried mango, pineapple, and papaya instead of gumdrops. Add ½ cup toasted coconut flakes.
Salted Dark Chocolate Nugart:
Replace white chocolate with semi-sweet chocolate chips. Omit gumdrops; stir in ¾ cup chopped toasted pecans. Sprinkle with flaky sea salt before chilling.
Neon Birthday Bars:
Use bright, multi-colored gumdrops and add rainbow sprinkles on top before the chocolate sets.
Storage and Gift-Giving Wisdom
Room Temperature: Store in an airtight container at cool room temperature for up to 1 week. Separate layers with parchment paper to prevent sticking.
Refrigerator: Keeps beautifully for up to 3 weeks. Bring to room temperature for 15 minutes before serving for optimal chewiness.
Freezer: Wrap individual bars tightly in plastic wrap, then foil. Freeze for up to 3 months. Thaw in the refrigerator overnight.
Gift-Giving:
Stack bars in a clear cellophane bag tied with ribbon
Pack in a festive tin lined with wax paper
Arrange on a holiday platter with cookies and fudge
Include a handwritten tag with the 3-ingredient secret (or keep it mysterious!)
Your Nugart Bar Questions, Answered
Can I use homemade marshmallows?
Absolutely. High-quality, artisanal marshmallows will yield an even more luxurious texture. Cut them into small pieces before melting.
My mixture is too stiff to spread. What went wrong?
The most common culprit is overheating the white chocolate, causing it to seize. Next time, microwave in shorter bursts and stir more frequently. To salvage this batch, immediately stir in 1-2 teaspoons of vegetable oil or coconut oil to loosen.
Can I make these dairy-free?
Yes! Use vegan marshmallows, dairy-free white chocolate, and plant-based butter. The texture will be nearly identical.
My gumdrops sank to the bottom. How do I prevent this?
Chop gumdrops into very small, uniform pieces. Let the melted mixture cool for 2-3 minutes before stirring them in—thicker batter suspends mix-ins better. And press some gumdrops gently into the top surface before chilling for a prettier presentation.
What if I can't find gumdrops?
Use any soft, gummy candy: spice drops, jelly slices, fruit slices, or even chopped gummy bears for a whimsical twist. Avoid hard candies or those with sanding sugar coatings, which won't soften properly.
These Nugart Bars are proof that the most beloved recipes aren't always the most complicated. They're the ones that ask very little of you and give back tenfold—in smiles, in compliments, in that quiet moment when you bite into a square of chewy, fruity, buttery sweetness and suddenly it's Christmas.
