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 tamato. But regardless of what you call it, these little sweets 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 ground unblanched almonds
3 and 3/4 cups of ground unsalted crackers
3 tablespoons of powdered sugar 

3 tablespoons of Turkish halva

3 tablespoons of honey (you will probably end up adding more, so that the mixture sticks together, I think i added about 3 or 4 more tablespoons)

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

One 16 oz. tub of Pillsbury milk chocolate frosting

Directions
Stir together the almonds, crackers, sugar, and halva. Add the honey and using your hands, mix together and try to incorporate all the ingredients together. Add the butter slowly, and continue to mix well. If the mixture is not sticking together, you can add more honey at this point. Usually, it will require only a few more tablespoons.

Divide the mixture into two, and put one half into a small bowl. Add the chocolate powder to this half and mix well. Spread this chocolate nougat mixture on the bottom of a 13 x 9 inch glass pan. Then, spread the rest of the plain nougat mixture on top.

Melt the chocolate frosting, and then pour it over the nougat, making sure to cover all of it. Let it rest for 10 minutes, and then add some sprinkles on top (optional)

Cover it with plastic wrap and refrigerate for 6 hours, or until the frosting has cooled, and the nougat is able to be cut into pieces without falling apart.