Milk Munch Nougat Bars

Faigy Grossman Recipe By
5
(3)
  • Cooking and Prep: 2 h
  • Serves: 30
  • Contains:

Watch the video! Haven’t you ever wondered what you’d get if you put chocolate, caramel, and marshmallow fluff together? If you’re like us and have the sweetest of sweet tooths (sweet teeth?) you won’t be able to resist these delectable dairy treats. We’ve delicately piled everything good onto a delicious base, and we have to warn you – they may be finished long before dessert. 

Ingredients (17)

Crust

Topping

Nougat Filling

Start Cooking

For the Crust

  1. In a mixing bowl, beat margarine and sugar until light and creamy. Add yolk and extract, beating until incorporated. Add remaining ingredients and beat until smooth.

     

  2. Smooth mixture into a Gefen Easy Baking Parchment Paper-lined 9- x 13-inch (20- x 30-cm) baking pan. Bake at 350° (180°C) for 20 minutes, until the top begins to turn golden. Remove from oven and allow to cool.

For the Nougat

  1. In a medium-sized saucepan, combine all nougat ingredients besides the marshmallow and caramel creams. Stir over low heat until mixture is melted and smooth. Add marshmallow fluff and stir until it is heated through and well combined.

  2. Pour nougat layer over crust and refrigerate until cold and nougat has hardened somewhat. 

  3. Stir caramel cream to soften, smooth over nougat filling.

For the Topping

  1. In a medium-sized saucepan, melt chocolate and add whipped topping, stirring until smooth. 

  2. Immediately pour over caramel layer, smoothing the coating with the back of a spoon. 

  3. Refrigerate until set. Cut into squares and enjoy!

EMAIL
  • Tiferet Greenberg

    Hard and expensive but worth every ounce of money,time and effort.

    made for my corona party and was polished clean!!! thanks for the epic recipe.
    Posted by Tiferetasd |May 1, 2020
    0
  • Suzy Rosenfeld

    Amazing recipe! How to present it?

    Thanks for this amazing recipe!! My kids all loved it!! The only issue I had was that the Nougat filling was always oozing out....I tried cupcake holders but it was always messy...(still delicious...) I want to make it for Shavuos, what is the best way to present it? Thanks!
    Posted by Asweet |May 26, 2019
    Replies:
    Raquel Admin - Kosher.com Admin
    We are so happy to hear that you enjoyed this recipe! I would recommend storing these in the freezer so that the filling can't ooze out. I would cut them in small square and serve them on a plate or you can serve them on top of ice cream.
    Posted by raquel_kosher|May 28, 2019
    0
  • Rivka F

    Addictive!

    Posted by Fay Nancy |November 16, 2018
    0
  • Chani

    Heaven!

    These are amazing! I made them a bunch of times. They freeze very well.
    Posted by ckay613 |February 4, 2018
    0
  • Rivky K.

    Freeze?

    How long do these last in the fridge? Can they be frozen?
    Posted by Rgc |May 29, 2017
    4
  • Chrik

    Why Margarine

    Hi, I'm wondering why you used margarine in the crust instead of butter if the bars are milchig anyway? Thank you!
    Posted by Chrik |May 22, 2017
    Replies:
    Chaia Frishman
    Yes. That would be fine too. I would probably do butter. Although it will be VERY rich tasting.
    Posted by Chaiaadmin|May 22, 2017
    0
 
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  • Suzy Rosenfeld

    Amazing recipe! How to present it?

    Thanks for this amazing recipe!! My kids all loved it!! The only issue I had was that the Nougat filling was always oozing out....I tried cupcake holders but it was always messy...(still delicious...) I want to make it for Shavuos, what is the best way to present it? Thanks!
    Posted by Asweet |May 26, 2019
    Replies:
    Raquel Admin - Kosher.com Admin
    We are so happy to hear that you enjoyed this recipe! I would recommend storing these in the freezer so that the filling can't ooze out. I would cut them in small square and serve them on a plate or you can serve them on top of ice cream.
    Posted by raquel_kosher|May 28, 2019
    0
  • Rivky K.

    Freeze?

    How long do these last in the fridge? Can they be frozen?
    Posted by Rgc |May 29, 2017
    4
  • Chrik

    Why Margarine

    Hi, I'm wondering why you used margarine in the crust instead of butter if the bars are milchig anyway? Thank you!
    Posted by Chrik |May 22, 2017
    Replies:
    Chaia Frishman
    Yes. That would be fine too. I would probably do butter. Although it will be VERY rich tasting.
    Posted by Chaiaadmin|May 22, 2017
    0

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