Gumdrop Nougat Bars (3-Ingredient Wonder!) -

2 cups (about 300–320 g) gumdrops, cut into small pieces

Use the sugared, chewy gumdrops (not spice drops, unless you want a spicy flavor!)

💡 You can adjust quantities slightly; the key is enough marshmallow + white chocolate to coat the gumdrops and hold everything together.

Step-by-Step Instructions

Line a 23×23 cm / 9×9 inch square pan with parchment paper, leaving some overhang so you can lift the bars out later.
Lightly grease the parchment with butter or nonstick spray.
Cut the gumdrops into small pieces (quarters or smaller) using a sharp knife or kitchen scissors.
- Tip: Lightly coat the knife or scissors with a bit of sugar or oil so the gumdrops don’t stick.
Toss the chopped gumdrops with a tablespoon of powdered sugar or cornstarch if you like – this helps keep them from clumping together. Set aside.

In a large heatproof bowl, combine:
- White chocolate chips
- Mini marshmallows
You can melt them in the microwave or using a double boiler:

Microwave method (easiest):
- Microwave on 50% power in 30-second bursts, stirring very well after each burst.
- Continue until the marshmallows are puffed and the white chocolate is mostly melted.
- Stir until completely smooth and combined.
Double boiler method:
- Place the bowl over a pot of gently simmering water (don’t let the bottom of the bowl touch the water).
- Stir constantly until everything melts together and becomes smooth.

✅ The mixture should be thick, glossy, and completely melted – no visible marshmallows or chocolate chunks.

Working quickly (before the mixture starts to set), add the chopped gumdrops to the warm nougat base.
Use a sturdy spatula to fold everything together until the gumdrops are evenly distributed.

The mixture will be thick – that’s what you want.

Scrape the gumdrop nougat mixture into the prepared pan.
Use the spatula to spread it into an even layer.
To smooth the top:
- Lightly grease a piece of parchment or your spatula with butter or spray,
- Press it gently over the surface until it’s level and flat.

Make sure to press into the corners so all the bars are the same thickness.

Cover the pan lightly (or place in a container) and refrigerate for at least 2–3 hours, or until the nougat is completely firm.
For best cutting, you can chill it overnight.

Once firm, lift the slab out of the pan using the parchment overhang.
Place it on a cutting board.
Use a sharp knife to cut into small squares or rectangles.
- Wipe the knife with a warm, damp cloth between cuts if it gets sticky.

You’ll see pretty colorful gumdrop pieces running through the white nougat, just like candy-store treats.

Store bars in an airtight container with parchment between layers so they don’t stick.
Keep in the refrigerator for up to 2 weeks.
For gifting, place pieces in mini cupcake liners inside a tin or box.
You can also freeze them for up to 2 months; thaw in the fridge before serving.

Spice Drop Nougat Bars
Use spice drops instead of regular gumdrops if you love clove, cinnamon, and anise flavors – very Christmassy.
Almond or Pistachio Crunch
Add ½ cup chopped nuts (almonds, pistachios, or cashews) to the nougat mixture along with the gumdrops.
Marshmallow Rainbow
Use colored mini marshmallows plus gumdrops for an extra fun, rainbow effect.
Chocolate Swirl
Melt a small amount of semi-sweet chocolate and drizzle over the top before chilling; swirl with a toothpick for a marble effect.
Holiday Version
Choose gumdrops in just red, green, and white for a Christmas look, or pastel colors for Easter.

Add them to your Christmas cookie tray as the bright, chewy candy option.
Pack 4–6 squares in a clear bag with a ribbon for teacher or neighbor gifts.
Serve with coffee, hot chocolate, or tea as a sweet after-dinner bite.
Use small squares to decorate the top of a Christmas cake or ice cream sundae.