The first time I made these Marshmallow Nougat Bars I remember the kitchen filling with a sweet, warm smell that made everyone pause what they were doing and come closer.
My children pushed their chairs in and hovered near the counter as I stirred, and my husband wandered in from the garage smiling at the aroma.
If you love easy dessert bars, you might also enjoy my take on caramel apple cheesecake bars which bring that same kind of cozy sweetness to the table.
Marshmallow Nougat Bars
Ingredients
- 350 g marshmallows sugar-free or regular
- 80 g butter unsalted
- 80 g milk powder
- 200 g plain biscuits crushed
- 60 g dried cranberries
- 80 g almonds chopped
- 80 g freeze-dried strawberries
- 1 teaspoon vanilla extract optional
Instructions
- Line a square baking dish with parchment paper, leaving overhang for easy removal.
- Place a non-stick saucepan over medium-low heat and melt the butter completely until glossy.
- Add the marshmallows and stir continuously until fully melted, smooth, and silky.
- Gradually stir in the milk powder (and vanilla extract if using), mixing until thick, glossy, and fully combined.
- Remove the saucepan from heat and quickly fold in the crushed biscuits, dried cranberries, chopped almonds, and freeze-dried strawberries until evenly coated.
- Transfer the mixture to the prepared dish and press it down evenly with a spatula to remove air pockets.
- Let the bars cool at room temperature for 30 minutes, or refrigerate until firm.
- Lift from the pan, slice into bars or squares with a sharp knife, and serve.
Notes
Nutrition
Why This Marshmallow Nougat Bars Means So Much
I can still see the small square of waxed paper I used to wrap each bar when my mother first taught me this recipe.
It was a handed-down sort of thing, the kind of memory that ties a weekend afternoon to a lifetime.
These Marshmallow Nougat Bars feel like a family hug; they are simple, sticky, and full of small treasures like dried cranberries and almonds that make each bite interesting.
They are the kind of treat you make when you want to celebrate the little things, like a rainstorm that cleared the air or a child who learned to ride a bike.
There is comfort in the textures here.
The soft, pillowy marshmallow meets the gentle snap of crushed biscuits and the little chew of dried fruit.
When I pull a tray from the fridge and slice it, the air fills with vanilla and butter notes.
That sound, the soft crack of a cooled edge, always feels like an invitation to gather around the counter and talk.
This recipe has been a weekend staple in our house for years.
It travels well to potlucks and school events, and it is forgiving on the days when the pantry is a little bare.
I like that it encourages creative swaps and invites conversation about what memories we want to tie to dessert.
For me, these bars are more than sugar and butter; they are a way to slow down and share something made by hand.
How to Make Marshmallow Nougat Bars
“Every time I stir this pot, it smells just like Sunday at home.”
The process here is straightforward and honest. You will watch marshmallows melt into a glossy cloud and then fold in nuts, fruit, and biscuit crumbs until everything clings together. There is a rhythm to it, a gentle stirring that teaches patience and reward. Listen for the small clicks of a spatula on a pan and breathe in the warm, sweet steam as it rises.
Start with good tools and a clear space.
A non-stick saucepan and a sturdy spatula will make the work easier and cleaner.
Line your dish with parchment so you can lift the bars out without fuss.
From there, it is mostly about watching temperatures and trusting your senses.
As the marshmallow softens you will notice it go from a cloud to a silk.
That is when you know to add the powdered milk so it becomes glossy and thick.
Mix in the biscuits and fruits quickly while the mixture is still warm so they absorb the binding and keep their texture.
When you press the mixture into the pan, use even, calm pressure so the bars set uniformly.
Ingredients You’ll Need
350 g sugar-free marshmallows
80 g butter
80 g milk powder
60 g dried cranberries
80 g almonds (chopped)
80 g freeze-dried strawberries
200 g plain biscuits (crushed)
A little extra vanilla if you love a cozy aroma.
Fresh butter gives this its richness.
Measure the biscuits by crushing them in a bag or pulse them in a food processor for a quick, even crumb.
Keep your dried fruit and nuts roughly the same size so each bite has balance.
Step-by-Step Directions
- Place a non-stick saucepan over medium-low heat.
- Melt the butter completely, watching it foam and settle into a glossy pool.
- The kitchen will start to smell warm and buttery which is a nice little reward.
- Add marshmallows and stir continuously until melted and smooth.
- Use a silicone spatula to scrape the sides and encourage even melting.
- Stop when the mixture looks silky and pulls away from the pan in soft ribbons.
- Gradually stir in milk powder until well combined and glossy.
- Work in small additions so the powder incorporates without lumps.
- You will feel the texture thicken and become almost nougat-like as it comes together.
- Remove from heat and quickly mix in the biscuits, cranberries, almonds, and strawberries.
- Stir until evenly coated and every crumb is hugged by the glossy marshmallow.
- Move with purpose so the heat binds everything before it cools.
- Transfer the mixture to a greased or parchment-lined dish.
- Flatten evenly with a spatula, pressing to make sure there are no air pockets.
- Breathe in the aroma that fills your kitchen while you smooth the top into an even layer.
- Cool at room temperature for 30 minutes or refrigerate for faster setting.
- Watch as the glossy surface dulls and firms into a sliceable texture.
- Waiting feels long, but the bars reward patience with clean cuts and a pleasant chew.
- Slice into bars or squares and serve.
- Use a sharp knife warmed under hot water for neat edges and wipe between cuts.
- Notice the contrast between the soft nougat and the biscuit crumble as you take the first bite.
Serving Marshmallow Nougat Bars With Family Warmth
When I bring these Marshmallow Nougat Bars to the table I like to do it simply.
A small stack on a ceramic plate looks homey and invites people to help themselves.
I tell my kids to pick their favorite and then we all take a moment to appreciate the smell and texture.
These bars do well with a cup of tea or a strong pot of coffee.
They balance a sweet note with a little crunch so a hot drink brings out the vanilla and butter.
If you want a contrasting flavor for a holiday spread, try pairing them with a lighter, tangy treat like the Christmas sugar cookie cheesecake bars no-bake which cut through the sweetness and make the table feel varied.
Serve on a wooden board with a few whole almonds and extra dried cranberries for a pretty, simple presentation.
I love putting a tiny tradition around these bars.
We always have one piece saved for the kid who cleared the table after dinner.
Another small ritual is to wrap leftovers in wax paper and tuck them into lunch boxes for a surprise treat.
These habits turn baking into memory-making, and that is the point.
Storing Marshmallow Nougat Bars for Tomorrow
Store the bars in an airtight container at room temperature for up to three days.
If you live in warm weather, keep them chilled so they hold their shape and texture.
I find flavors mellow and knit together after a night in the fridge which makes leftovers even better.
For longer storage wrap individual bars in waxed paper and place them in a sealed tin.
They freeze well for up to one month if you need to stockpile for a party.
Thaw in the fridge before serving so they cut cleanly and keep their bite.
A quick ten minutes at room temperature brightens the flavor after refrigeration.
When reheating, avoid high heat.
A gentle few seconds under a warm oven lamp or a brief turn in a microwave at low power helps the butter soften and the marshmallow regain a bit of its chew.
Enjoy them warm for a gooey texture or chilled for a firmer bite.
Both ways feel like a small comfort.
Amelia’s Kitchen Notes
- Use whatever biscuits you like for the base.
- Digestive or tea biscuits give neutral flavor, while graham crackers add a little spice.
- Pulse them until they are mostly fine but leave some small pieces for texture.
- Swap nuts for what you have.
- Pecans, hazelnuts, or even sunflower seeds work well and change the character of the bars.
- Toasting the nuts lightly brings out their oils and adds a deeper flavor.
- Freeze-dried fruits offer a concentrated brightness.
- They stay crisp in the bars and give a pop of color.
- Dried fruits work too, but if they are very chewy cut them smaller so they integrate smoothly.
- Keep a bowl of cold water nearby while you work with hot marshmallow.
- If the mixture sticks to your hands, dunk your fingers quickly to remove residue and keep things tidy.
- A clean bench and warm spatula make the final pressing much easier.
- For neat slicing, chill the tray until firm and then run a warm knife through.
- Wipe the blade after each cut to prevent drag and ragged edges.
- Presentation matters only a little, but clean slices make the offering feel thoughtful.
Family Variations on Marshmallow Nougat Bars
Our family likes to make a nut-free version for school-safe events.
We swap almonds for toasted sunflower seeds and add a sprinkle of coconut for warmth.
The chew and contrast remain, but the flavor becomes slightly tropical and universally friendly.
In late summer we fold in chopped dried apricots and toasted pistachios.
The color is beautiful and the tart-sweet fruit keeps the bars lively.
For holiday times I mix in dark chocolate chips before pressing into the pan for little pockets of molten richness.
Another favorite is a citrus twist.
Add a teaspoon of orange zest to the melted marshmallow and a handful of candied orange peel to the mix.
The brightness cuts the sweetness and makes the bars feel lighter and brighter.
If you want a kid-friendly decorating day, press mini marshmallows or sprinkles into the top before the bars set.
It gives them a party look and the kids love pressing things down with little hands.
That hands-on moment becomes part of the recipe memory.
FAQs About Marshmallow Nougat Bars
Can I make this ahead of time?
Yes, and honestly, it might taste even better the next day once the flavors have settled and come together.
Store the bars in an airtight container at room temperature or refrigerate if your kitchen is warm.
Can I use regular marshmallows instead of sugar-free?
Absolutely.
The texture and flavor will be the same, just with the sugar content that matches your preference.
What is the best way to crush biscuits quickly?
Place them in a sturdy plastic bag and use a rolling pin to pulse them until crumbly.
A food processor is faster if you have one, but a hands-on method works well and feels satisfying.
How do I prevent the mixture from sticking to my hands and tools?
Work with a lightly greased spatula and press with a piece of parchment or the back of a spoon.
If it sticks to your hands, dip them briefly in cold water and dry before continuing.
Can I double the recipe?
Yes, double or triple it for a crowd.
Use a larger pan and press with an even, firm hand so the thickness stays consistent.
More Sweet, Seasonal Treats You’ll Love
If baking these Homemade Rolls brings that quiet joy of flour-dusted counters and warm ovens, there are plenty of other gentle recipes waiting for you. When you’re craving something soft and nostalgic, Marshmallow Fluff Fudge is a simple, old-fashioned sweet that melts just as easily into family moments. For playful comfort, Banana Pudding Rice Krispie Treats carry that familiar pudding flavor in a no-bake form everyone loves.you can always find me sharing from my kitchen on Pinterest and over on Facebook.
