Ingredients

The following ingredients have 4 Servings
  • 600 g marshmallows (usually gluten free, but check if required)
  • 10 tbsp peanut butter
  • 350 g confectioner’s sugar, sieved
  • 200 g Peanuts (not salted), roughly chopped
  • 100 g milk chocolate (check for gluten free if required)

Instruction

  • Line a 20cmx20cm dish or baking tin with non-stick baking parchment or a silicone mat and put to one side.
  • Place the marshmallows, peanut butter and confectioner’s sugar in a pan and place on a medium heat. When the marshmallows start to melt, give everything a stir with a silicone spatula. Stir regularly until the marshmallows have completely melted. It will look lumpy at first, but it will come together. You should be left with a relatively smooth (there will be a few small lumps, but that's fine), stretchy mixture. Stir in the peanuts, then turn off the heat.
  • Working quickly (before it sets) pour out the nougat into the tin. Smooth the top using a palette knife or back of a spoon and leave to cool and set for at least 45 minutes.
  • Once cooled, remove from the tin and peel off the baking parchment. Cut into small pieces.
  • Break the chocolate into small chunks and place in a bowl. Microwave in 30 second bursts, stirring in between each burst - until the chocolate is melted.
  • Dip the tops of the nougat into the chocolate. Allow excess to drip off, then turn over and place on a plate or tray to set.
  • Eat immediately, or store in a sealed box at room temperature.