Marshmallow Nougat in Chocolate is a bite-sized candy dream: a soft, chewy nougat packed with marshmallows (and a little crunch if you like), all wrapped in a smooth chocolate shell. Each piece bites through a thin chocolate snap into a creamy, airy center that’s sweet, fluffy, and totally indulgent.

This recipe uses an easy stovetop nougat made with white chocolate, sweetened condensed milk, and marshmallows, then chills before being cut into squares and dipped in melted chocolate. With simple pantry ingredients and no candy thermometer needed, you get homemade candies that look and taste like something from a specialty shop.

Perfect for holiday platters, gift boxes, party trays, or just stocking your fridge with treats, these Marshmallow Nougat in Chocolate bites are guaranteed to disappear fast.

Why You’ll Love This Recipe

Soft & Chewy Center – Marshmallow nougat that’s fluffy, creamy, and melts in your mouth.
Chocolate Shell – A smooth coating of chocolate that gives each bite a light snap.
No Fancy Equipment – No candy thermometer, just melt, mix, chill, and dip.
Great for Gifting – Pretty, bite-sized candies that travel and store well.

Ingredients

For the Marshmallow Nougat:

2 cups white chocolate chips
2 tbsp unsalted butter
1 can (14 oz / 397 g) sweetened condensed milk
1 tsp vanilla extract
2 cups mini marshmallows
½–1 cup chopped nuts (almonds, peanuts, or pistachios – optional)
Pinch of salt

For the Chocolate Coating:

2 cups semi-sweet or milk chocolate chips (or chopped chocolate)
2 tsp coconut oil or vegetable oil (for a smoother, shinier coating)

Optional Toppings:

Flaky sea salt
Crushed nuts
Sprinkles or chocolate drizzle

Instructions

Prepare the Pan
Line an 8-inch (20 cm) square baking pan with parchment paper, leaving some overhang on the sides for easy removal. Lightly grease the parchment if desired.

Make the Marshmallow Nougat Base
In a medium saucepan over low heat, combine white chocolate chips, butter, and sweetened condensed milk.
Stir constantly until the mixture is fully melted and smooth, with no visible lumps.
Remove from heat and stir in vanilla extract and a pinch of salt.

Fold in Marshmallows (and Nuts, If Using)
Let the mixture cool for 1–2 minutes (you want it warm but not piping hot so the marshmallows don’t completely melt).
Fold in mini marshmallows and chopped nuts (if using) until evenly distributed. The marshmallows will soften but should mostly keep their shape.

Spread and Chill
Transfer the nougat mixture into the prepared pan.
Use a spatula (lightly greased, if sticky) to press and spread it into an even layer.
Refrigerate for at least 2 hours, or until firm enough to cut cleanly.

Cut into Squares
Once firm, lift the nougat slab out of the pan using the parchment overhang.
Place on a cutting board and cut into bite-sized squares or rectangles (about 1–1½ inches each).

Prepare the Chocolate Coating
In a microwave-safe bowl, combine chocolate chips and coconut oil.
Microwave in 20–30 second bursts, stirring between each, until fully melted and smooth.
Alternatively, melt in a heatproof bowl set over a pot of gently simmering water (double-boiler style), stirring until smooth.

Dip the Nougat Pieces
Line a baking sheet with parchment paper.
Using a fork or dipping tool, dip each nougat square into the melted chocolate, letting excess drip off.
Place coated pieces on the prepared baking sheet.
If desired, sprinkle tops with flaky sea salt, crushed nuts, or sprinkles while the chocolate is still wet.

Chill to Set
Refrigerate the tray for 20–30 minutes, or until the chocolate coating is completely set and firm to the touch.

Serve
Serve straight from the fridge or at cool room temperature.
Store any leftovers in an airtight container in the refrigerator for best texture.

Nutritional Information

(Approximate per piece, 1 of 25)

Calories: ~180
Protein: 3g
Fat: 10g
Carbohydrates: 22g
Sugar: 20g
Fiber: 1g

Tips for Success

Let the Mixture Cool Slightly – If it’s too hot when you add the marshmallows, they’ll melt completely into the nougat instead of leaving little pockets.
Use Parchment Paper – Makes removing and cutting the nougat much easier.
Work in Batches When Dipping – If the chocolate starts to thicken, gently rewarm it in the microwave for a few seconds.
Chill Well – Both the nougat and the finished chocolates benefit from proper chilling for clean cuts and a nice snap.

Why This Recipe Works

The combination of white chocolate and sweetened condensed milk creates a rich, fudge-like base that turns into soft, chewy nougat once chilled. Folding in mini marshmallows adds extra fluff and texture, while optional nuts bring a pleasant crunch.

Dipping the chilled nougat squares in melted chocolate seals in the softness, adds a contrasting snap, and makes the candies look polished and professional. With simple ingredients and a straightforward method, Marshmallow Nougat in Chocolate delivers big candy-shop energy right from your kitchen—no special tools required.