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Dust a square baking pan with a thin layer of milk powder, or grease it lightly with cooking spray.
In a large nonstick frying pan, add butter, stir constantly over medium low heat until the butter melts completely.
Incorporate the marshmallows into the frying pan, stirring continuously over medium-low heat until they are halfway melted (refer to Note 1 below).
Quickly mix in the milk powder, stirring constantly over medium-low heat until no dry powder remains in the pan.
Turn off the heat, quickly add the rest of the ingredients into the pan, and stir continuously over the residual heat until all the ingredients are evenly distributed.
Transfer the mixture into the prepared baking pan. Lightly grease your hands or wear a pair of food handling gloves to press the mixture evenly into the pan. Sprinkle a thin layer of milk powder over the top surface of the nougat.
Allow the nougat to cool and set in the refrigerator for at least 1 hour or until firm.
After the nougat has fully set, take it out of the baking pan and transfer it to a cutting board. Use a sharp knife to slice it into 32 bars.
Serve the nougat immediately or store it in an airtight container at room temperature for up to a week.