Three Musketeers

October 27, 2011 in candy

This right here is the easiest candy recipe you will ever see.

(It will be even easier for you than it was for me because I know you don’t suck at melting chocolate. I, however, consider myself lucky that I got 2 decent looking bars. Someone come give me chocolate melting lessons. Please.)

So I don’t love Three Musketeers. I think it is the lamest candy bar. I mean, have you ever heard someone say, “Wow, I’m really craving a Three Musketeers bar”? Yeah, I haven’t either. BUT I saw this recipe on Beantown Baker almost a year ago and I remember tweeting about it. And then my friend Pam made it and told me how much she loved it.

It’s not often that I remember tweeting something. That recipe made a serious impression on me.

When I set out to do Halloween week, I immediately thought of the recipe. I pulled it up, saw the super short ingredient list, and made it that day.

They taste exactly like a Three Musketeers bar only better because hello! homemade. It’s got that bizarre spongy texture that the store-bought version has! Who knew Cool Whip and melted chocolate could create that! I’m so in love with these, y’all.

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Three Musketeers

Ingredients

1 (8 oz) container of frozen whipped topping, thawed
2 cup semi sweet chocolate chips
2 cup milk chocolate chips
2 tablespoon vegetable oil

Instructions

  1. Line an 8 or 9-inch square pan with wax paper.
  2. In a medium bowl, melt semi-sweet chocolate chips in the microwave at fifty percent power, or use a double boiler.
  3. Using an electric mixer on high speed, beat melted chocolate for about 30 seconds.
  4. Add whipped topping to melted chocolate and beat until well combined and fluffy, 30-60 seconds more.
  5. Spread chocolate mixture evenly into prepared pan (if mixture is too stiff, press into pan with lightly dampened hands). Place in freezer for 30 minutes.
  6. Remove pan from freezer and turn chocolate mixture onto a cutting board; cut into one-inch squares. Return squares to freezer for another 15-20 minutes.
  7. Meanwhile, melt milk chocolate chips with 2 tablespoons of vegetable oil and stir until well combined. Dip frozen chocolate squares into melted chocolate to coat. Place on wax paper to set. Keep chocolates in an airtight container in the refrigerator.
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