This quick and easy Chocolate Peanut Nougat recipe is made with just five simple ingredients. There is no baking, no whisking, no sugar thermometer, and no complicated candy-making technique. This is my easy 5 Ingredient Chocolate Peanut Nougat.
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- 5 Ingredient Chocolate Peanut Nougat Recipe
I can hardly believe I have not shared this homemade nougat recipe before. It is one of those simple sweet treats that feels much more impressive than the effort it takes to make. If you love chewy nougat, crunchy peanuts, creamy peanut butter, and a little chocolate on top, this recipe is a lovely one to keep on hand for parties, edible gifts, movie nights, or a quick homemade snack.
The idea came about by accident while I was working on a different marshmallow recipe. That version did not go to plan, but it did reveal something useful: melted marshmallows become firmer and chewier once they cool. After a little experimenting with confectioner’s sugar and peanut butter, the mixture turned into a soft, stretchy, peanut-packed nougat that was far too easy to keep nibbling.
What makes this chocolate peanut nougat especially appealing is how straightforward it is. Traditional nougat can involve hot sugar syrup, careful timing, and precise temperatures. This version is much more relaxed. You melt the marshmallows with peanut butter and confectioner’s sugar, stir in chopped peanuts, spread the mixture into a lined tin, and let it set. Once it is firm enough to cut, dip the pieces in melted milk chocolate for a sweet finish.
The mixture may look a little lumpy and sticky at first, but do not worry. Keep stirring regularly over a medium heat and it will come together into a thick, stretchy nougat mixture. A few small lumps are fine and will not spoil the finished result. The key is to work quickly once the peanuts are stirred in, because the nougat begins to firm up as it cools.
This homemade peanut nougat is sweet, chewy, nutty, and very satisfying. It is also a good make-ahead treat because it stores well in a sealed container at room temperature. Cut it into tiny pieces for bite-sized sweets, or make the pieces a little larger if you want something closer to a homemade candy bar. Depending on how you slice it, this recipe makes around 64 to 100 pieces.
If you are serving guests who need gluten-free food, check the labels on the marshmallows and chocolate before you begin. The ingredients are often gluten-free, but brands can vary, so it is always worth checking the packaging. Use unsalted peanuts for the best balance of sweetness and crunch.
You only need around 5 to 10 minutes to melt the nougat ingredients together. After that, give the nougat time to cool and set before cutting it into pieces. If you are patient, wait until it has fully cooled before dipping the tops in chocolate. If you are less patient, you can always tidy the pan with a spoon while you wait. It is sweet, sticky, and delicious, and there is no need to waste any of it.
This is the kind of easy no-bake nougat recipe that looks wonderful on a dessert table and works beautifully as a homemade gift. Wrap a few pieces in small bags or place them in a tin, and you have a simple sweet treat that feels personal without needing hours in the kitchen.
5 Ingredient Chocolate Peanut Nougat
Ingredients
- 600 g (1.3 lbs) marshmallows usually gluten-free, but check if required
- 10 tbsp peanut butter
- 350 g (1 3/4 cups) confectioner’s sugar sieved
- 200 g (1 1/2 cups) peanuts unsalted, roughly chopped
- 100 g (1/2 cup + 1 tbsp) milk chocolate check for gluten-free if required
Instructions
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Line a 20cm x 20cm dish or baking tin with non-stick baking parchment or a silicone mat, then set it aside.
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Place the marshmallows, peanut butter, and sieved confectioner’s sugar in a pan over a medium heat. As the marshmallows begin to melt, stir with a silicone spatula. Continue stirring regularly until the marshmallows have fully melted and the mixture becomes thick, stretchy, and mostly smooth. A few small lumps are fine. Stir in the chopped peanuts, then turn off the heat.
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Working quickly before the nougat starts to set, spoon the mixture into the prepared tin. Smooth the top with a palette knife or the back of a spoon, then leave it to cool and set for at least 45 minutes.
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Once cooled, lift the nougat from the tin and peel away the baking parchment. Cut into small pieces.
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Break the milk chocolate into small chunks and place it in a bowl. Microwave in 30-second bursts, stirring between each burst, until the chocolate has melted.
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Dip the tops of the nougat pieces into the melted chocolate. Let the excess chocolate drip off, then place the pieces on a plate or tray to set.
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Serve immediately, or store the nougat in a sealed container at room temperature.
Notes
Nutrition
Nutrition information is automatically calculated and should be used as an approximation only.
This recipe was first published in October 2015 and updated in December 2025 for housekeeping purposes.
Some links in this post may be affiliate links, which means a small commission may be earned if a purchase is made, at no extra cost to you. The nutritional information provided is approximate and can vary depending on the ingredients and brands used.