You can use gumdrops, jujubes or dots to make these.
Make sure to use a sharp knife to cut the nougat into squares…a long knife works best.
Rub a little butter onto a small piece of parchment paper and use that to pat the sticky mixture into the pan.
You can freeze these for up to 2 or 3 weeks. Use parchment paper between the layers and store in an airtight container.