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Four-Ingredient Nougat Bars — a simple, chewy candy that feels decadent

There’s a special kind of magic in recipes that do a lot with very little. These Four-Ingredient Nougat Bars are proof: soft, chewy nougat studded with almonds (or your favorite nut) sandwiched between chocolate — rich, portable, and wildly easy. The texture is pillowy, the flavor is sweet and nutty, and the whole thing comes together in under an hour with pantry-friendly ingredients.

Below you’ll find the ingredients list, exact step-by-step method, tips for perfect texture, substitution ideas, and storage instructions so your nougat bars turn out like candy-shop perfection.

Yield & timing

Makes: about 16 bars (in a 9×9-inch pan; cut into 16 squares)
Active time: ~25–35 minutes
Total time: ~1 hour (including chilling)

Ingredients

14 oz (1 can) sweetened condensed milk (about 396 g) — this forms the base and sweet binder.
3 cups mini marshmallows (about 90–120 g) — melt into the condensed milk to make a soft nougat.
1 1/2 to 2 cups chopped toasted almonds (or 1 1/2 cups if you want less nuts) — about 150–200 g. Use roasted or toast them yourself.
12 oz chocolate (340 g) — semisweet or milk chocolate, for coating and sandwiching the nougat.

Optional small add-ins (still keeps it simple but slightly alters flavor): 1/2 tsp vanilla extract (adds depth), pinch of flaky sea salt for finishing, or 1/2 cup dried cranberries for tart contrast (technically a 5th ingredient).

Equipment

9×9-inch (or 8×8 for thicker bars) baking pan, lined with parchment (overhang helps remove bars)
Large microwave-safe bowl (or a small saucepan)
Rubber spatula
Silicone mat or parchment for cooling
Knife and cutting board
Spoon or offset spatula for spreading chocolate

Prep

Line the pan with parchment, leaving a couple of inches of overhang on two opposite sides — this makes it easy to lift the whole slab out for cutting.
Chop and lightly toast the almonds if they’re raw: spread on a baking sheet, toast at 325°F (160°C) for 6–8 minutes, stirring once, until fragrant and slightly golden. Let cool.

Method — step by step

1. Make the nougat base

Place the sweetened condensed milk and mini marshmallows in a large microwave-safe bowl.
Microwave on high in 30-second intervals, stirring between each interval, until the marshmallows are fully melted and the mixture is smooth and glossy. This usually takes 1 to 2 minutes total depending on your microwave. Stir vigorously with a spatula so the marshmallows incorporate evenly.
(Alternate stovetop: heat the condensed milk and marshmallows in a small saucepan over low heat, stirring constantly until melted and smooth. Don’t boil — you just want a smooth emulsion.)

If using vanilla, stir in 1/2 teaspoon now.

2. Fold in the nuts

Add the cooled toasted almonds to the marshmallow/condensed milk mixture. Stir until the nuts are evenly distributed. The mixture should be thick, sticky, and spreadable. If it feels too loose, pop it in the fridge for 10 minutes to firm slightly — you want a pliable but not runny nougat.

3. Press into the pan

Spoon the nougat into the prepared pan and press it evenly into the corners with an offset spatula or the back of a spoon. Press firmly so there are no big air pockets and the top is as flat as possible. Chill the pan in the fridge for 15–20 minutes while you prepare the chocolate.