Four Ingredient Nougat Bars

4. Melt the chocolate

• Chop the chocolate if using blocks. Melt two-thirds of the chocolate in a microwave-safe bowl in 30-second bursts, stirring each time, until mostly melted. Stir in the remaining third of the chocolate to temper it and smooth the mixture; this gives a shinier, snappier finish. Alternatively use a double boiler. Let the chocolate cool very slightly — it should still be fluid but not steaming hot.

5. Coat the nougat

• Remove the chilled nougat slab from the pan using the parchment overhang. Place it on a sheet of clean parchment. Pour half the melted chocolate over the top and spread evenly to cover. Flip the slab (use a second sheet of parchment or a spatula) and pour the remaining chocolate over the other side, smoothing it out. You want both faces coated in a relatively even, thin layer of chocolate. Return to the fridge for the chocolate to set, about 20–30 minutes.

6. Cut the bars

• Once set, remove from fridge and let sit at room temperature 5 minutes to avoid cracking while cutting. Use a sharp knife — wipe the blade clean and warm it under hot tap water, dry, then slice. Cut into 16 squares or 12 larger bars depending on preference.

7. Finish (optional)

• Sprinkle a tiny pinch of flaky sea salt on each bar immediately after coating for a sweet-salty contrast. Let bars come fully to room temperature before serving, or store chilled.

Troubleshooting & texture tips

• Sticky/too soft nougat: Chill longer before coating; reduce marshmallows to 2 1/2 cups next time.
• Chocolate bloom (white streaks) after storage: Proper tempering helps; store in a cool, dry place to minimize bloom. Bloom is cosmetic only.
• Marshmallows not melting smoothly: Use 30-second intervals and vigorous stirring; microwave power varies. Stovetop low heat works well for control.
• Nuts sink or clump: Toss chopped nuts in a light dusting of cocoa powder (optional) before folding in — helps even distribution.

Variations

• Peanut butter nougat: Fold 1/3 cup creamy peanut butter into the marshmallow mixture. (Technically a 5th ingredient.)
• Pistachio & orange: Swap almonds for chopped pistachios and add 1/2 tsp orange zest.
• Chocolate-studded: Add 1/4 cup mini chocolate chips to the nougat for extra pockets of chocolate.
• Vegan option: Use sweetened condensed coconut milk (available in many stores) and vegan marshmallows; use dairy-free chocolate.

Storage

• Store in an airtight container. Keep refrigerated for best texture — they’ll last 2–3 weeks chilled. For short term, they can be kept at cool room temperature (under 70°F / 21°C) for 3–5 days. To freeze: wrap bars individually in parchment and place in a freezer bag; freeze up to 3 months. Thaw in the fridge before serving.

Serving suggestions

• Cut into bite-size squares and serve on a dessert platter.
• Pack individually for lunchbox treats (keep cool).
• Pair with coffee or tea — the creamy nougat and chocolate play nicely with bright, slightly acidic drinks.

These Four-Ingredient Nougat Bars prove that candy doesn’t need fuss to be fabulous. With a soft, chewy interior, toasty nuts, and a glossy chocolate coat, they’re a crowd-pleasing, make-ahead treat that’s easy to customize. Give them a try once, and you’ll have a new go-to for gifts, potlucks, or those moments when you need something pretty special with minimal effort. Enjoy!