Happy Mother's Day! Since I am now a mom and can celebrate Mother's Day with some of my favorite foods, I figured that I'd continue my love affair with chocolate by making homemade Three Musketeers bars. Although I like snacking on candy bars, I don't eat them very often. And I prefer the fun-sized ones since they are portion-controlled.
Two of my favorite candy bars are Three Musketeers and Milky Ways. Though Milky Ways are my #1 choice, I opted to make Three Musketeers so I wouldn't have to deal with a caramel layer - I know how messy that stuff can get. But, if you prefer to make Milky Way bars, check out this recipe from Beantown Baker.
These homemade candy bars were surprisingly similar in taste to the pre-packaged versions. The nougat layer actually tasted like the light and fluffy interiors from my favorite brand. I had a difficult time cutting and dipping the chocolate bars and even ran out of melted chocolate to dip the last 8 or so bars. Regardless, they were still tasty and satisfying to recreate.This is a winning recipe, for sure, and perfect for my chocoholic self on Mother's Day.
Happy Mother's Day to all the moms out there, including mine, of course!
Homemade mini Three Musketeers candy bars
- 4 cups chocolate chips, divided (can use milk or semi-sweet)
- 1 (8 oz.) tub frozen whipped topping, thawed
- 2 TBSP vegetable oil or shortening
Line an 8 or 9-inch square pan with wax paper (I used a silicone pan and did not line or spray my pan).
In a medium bowl, melt 2 cups of chocolate chips in the microwave in 30 second increments until it is fully melted. Stir after each 30 second interval. Alternatively, you can melt the chips in a double boiler if desired.
Using a hand mixer or stand mixer on high speed, beat the melted chocolate for about 30 seconds. Add the thawed frozen whipped topping to the melted chocolate and beat until well combined and fluffy, about 30-60 seconds.
Using a spatula, evenly spread the chocolate mixture into the prepared pan. Place in freezer for 30 minutes. Remove pan from freezer and flip the chocolate mixture onto a cutting board and cut into one-inch squares with a knife.
Return the chocolate squares to freezer for another 15-20 minutes.
Melt the final 2 cups of chocolate chips with 2 tablespoons of vegetable oil or shortening and stir until well incorporated. Dip the frozen chocolate squares into melted chocolate to coat (try using a toothpick to "stab" the chocolate and dip it). Place on a sheet of wax paper to dry.
Candy bars can be stored in an airtight container in the refrigerator for several days.
Source: Let's Dish; originally adapted from Eclectic Whatnot, who found the recipe on The Open Pantry