Chocolate Nougat with Almonds

squares of chocolate almond nougat on a wooden cutting board.

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This fast and easy shortcut recipe for Chocolate Nougat with Almonds is a sweet, chewy, slightly dense confection filled with rich chocolate flavor and crunchy toasted almonds. It takes just minutes to make in the microwave with 3 simple ingredients for a quick sweet treat or easy Christmas candy recipe.

Prep Time5

Cook Time3

Course: Dessert, Snack

Cuisine: American

Servings:

Calories: 99kcal

Author: Cara Lanz

Ingredients

10 ounces dark chocolate chips or any kind of chocolate
7 ounces marshmallow creme
1 cup toasted sliced almonds, divided or any kind of nuts and dried fruit

Instructions

Line a loaf pan with parchment paper sprayed with nonstick cooking spray.
Toast sliced almonds in a dry pan over medium heat, 4-5 minutes, until golden brown. Immediately transfer to a cool plate to stop the cooking process.
In a medium bowl, melt chocolate chips in the microwave in 30-second intervals, stirring between each one, until the chocolate is 90% melted, but you can still see a few soft shapes. Stir until smooth.
Microwave the marshmallow creme in a separate large bowl for 30 seconds or until melted. Add the melted chocolate and quickly stir to combine -- the mixture will be thick and sticky. Stir in ¾ cup sliced almonds.
Spread the chocolate almond mixture into the prepared pan. Top with the remaining ¼ cup toasted almonds and gently press them into the nougat. Add a sprinkle of sea salt, if desired. Chill at least 2 hours or until firm.
Let the nougat sit at room temperature for 10-15 minutes before cutting for easier slicing and to avoid splintering. Cut into bars or squares.
Store chocolate almond nougat in an airtight container in the refrigerator.

Notes

To keep the parchment from slipping around when you spread the nougat mixture, spray cooking spray on the bottom and sides of the pan before placing the parchment.
Use a sturdy spatula to stir the marshmallow chocolate mixture -- it's pretty thick.
If the nougat mixture is too sticky to spread into the pan, place a layer of plastic wrap onto the surface or place your hand into a ziptop bag and smooth it out.
For easy cutting, let the chocolate nougat sit at room temperature for 10-15 minutes before slicing.
Double the recipe in a square 8x8 or 9x9 pan.

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