Oreo Peanut Nougat

Ingredients

• Marshmallow 150g
• Oreo Cookies 80g
• Peanuts 70g
• Butter 25g
• Whole milk powder 68g

Steps

1. Prepare the required ingredients.

2. Rinse the peanuts with water, drain them, put them in the middle of the oven, and bake at 150 degrees for about 20 minutes.

3. After roasting, peel the peanuts and continue to keep them warm at 70 degrees in the oven until ready.

4. Break apart the Oreo cookies and remove the filling.

5. Break the cookies into small pieces.

6. Put butter into a non-stick pan and turn on low heat to melt the butter.

7. Wait until the butter meltsAfter melting, quickly add marshmallows.

8. Use a spatula to press and stir until the marshmallows melt and the butter is completely integrated.

9. Quickly add whole milk powder.

10. Use a spatula to continue stirring and cook until there is no dry powder.

11. Turn off the heat, add peanuts and Oreo biscuit crumbs, mix quickly and evenly, and feel dry but not sticky.

12. Pour the nougat dough into a non-stick baking pan and shape.

13. If you don’t have a non-stick plate, you can place it directly on oil paper for shaping. If you have a rolling pin, you can flatten it directly. You can use a scraper to smooth the corners.

14. While it is still a little warm, use a knife to cut it into 1cm*4cm pieces.

15. Wrap the nougat with a piece of glutinous rice paper.

16. Finally, wrap it in beautiful sugar paper.

17. Looking at the beautiful candies makes me feel happy.

18.Made with real ingredients and delicious.

19. Friends who like to eat nougat can try it.

Tips

1. The softness and hardness of the sugar can be controlled by the cooking time of butter and marshmallows. If you like the butter and marshmallows softer, you can shorten the cooking time; if you like them harder, you can extend the cooking time.
2. The more butter, the softer the sugar will be. On the contrary, the less butter, the harder the sugar will be. The more milk powder, the harder the sugar will be. The less it will be, the softer it will be.
3. The amount of butter and milk powder will also affect whether the sugar sticks to the teeth. If there is too much butter, it will not stick to the teeth but will be greasy. If too much milk powder is added, it will also be sticky. greasy.
4. Adjust appropriately according to your own preferences. Do not increase or decrease significantly to avoid the sugar being too sticky and greasy. Mine is already relatively hard. Yes, if you like to eat softer food, you can reduce the amount of milk powder by 5 grams.