An Algerian spin on Nougat

You say nougat, we say bniouen. Okay, that didn't work as well, as you say tomay-toe, we say tamahto. But regardless of what you call these, they are delicious! 

I got the recipe from my mother who originally got it from one of her friends, many years ago. They are easy to make, and will have you going back and forth to the fridge! But you don't have to take my word for it :)

Algerian Nougat (Bniouen)

Ingredients:

2 and 1/4 cups finely ground raw almonds
3 and 3/4 cups finely ground saltine crackers (with unsalted tops)
3 tablespoons powdered sugar 

3 tablespoons Turkish halva

1/2 cup honey

2 sticks unsalted butter, melted
1/2 cup Nesquik chocolate powder

One 16 oz. tub store bought milk chocolate frosting
nonpareil sprinkles, optional

Directions:

Stir together ground almonds, ground crackers, sugar, and halva to combine. Add honey and using your hands, try your best to incorporate it into the dry ingredients. After this, pour in your melted butter slowly, and continue to mix well with your hands until the mixture is well moistened. The mixture should stick together when you grab a handful. If it doesn't, you can add more honey. A few extra tablespoons should do the trick.

Divide the mixture into two, and place one half in a separate bowl. Add the Nesquik chocolate powder to this half, and mix well to incorporate. Spread this mixture evenly onto the bottom of a 13 x 9 inch glass pan. Then, spread the other half (plain mixture) on top of it.

Melt the chocolate frosting in a saucepan over low heat,  then pour it over the plain mixture, distributing it as evenly as you can. Let the frosting set for 3-5 minutes, then top with some nonpareil sprinkles.

Cover with plastic wrap and refrigerate for 6 hours, or overnight. Before serving, take it out of the fridge and let it sit for 5-10 minutes on the countertop, so that it warms up and is easier to cut into.