Diabetic Strawberry Cake
Ingredients:
Miniature marshmallows 2 packages
Butter, melted 2 tablespoons
White chocolate chips 2 packages
Red and green gumdrops 1 ½ cups
Prepare the Marshmallow Mixture:
In a large microwave-safe bowl, combine the miniature marshmallows and melted butter.
Microwave on high for 1-2 minutes, or until the marshmallows are soft and puffy.
Stir the mixture until smooth and well combined
Melt the White Chocolate:
In a separate microwave-safe bowl, melt the white chocolate chips in 30-second intervals.
Stir between each interval until the white chocolate is smooth and creamy.
Combine the Ingredients:
Pour the melted white chocolate over the marshmallow mixture.
Stir until evenly combined. The mixture should be thick and sticky.
Add the Gumdrop Candy:
Gently fold in the red and green gumdrops until they are evenly distributed throughout the nougat mixture.
Form the Bars:
Line a baking dish or tray with parchment paper or aluminum foil, allowing some overhang for easy removal.
Transfer the nougat mixture to the prepared dish.
Press it into an even layer using a spatula or your hands.
Place the baking dish in the refrigerator for at least 1-2 hours, or until the nougat mixture is firm and set.
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