3 Musketeers Candy Bar Copycat Recipe
In a large bowl sprayed with non stick spray, heat marshmallow creme for ~30 seconds. Stir into melted chocolate. Evenly spread into loaf pan. Freeze for 30 minutes or until set. Cut into equal size bars. Line a baking pan with wax paper. Melt remaining candiquik for 30-45 seconds or until smooth. Dip each bar into melted chocolate.
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Step 2 - Fold in the cool whip until completely combined. No streaks of whipped topping or chocolate. Step 3 - Scoop the chocolate mousse-like mixture into a greased and foil-lined 8x8 baking pan. Lightly grease a piece of wax paper and gently press the mixture down evenly into the bottom of the pan.
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Instructions. Line a 8-inch square baking pan with parchment paper, leaving enough overhang on the sides to allow for the candy filling to be removed easily after chilling. Set aside. In a medium microwave safe bowl, melt milk chocolate chips for 30 seconds. Stir and microwave again for another 30 seconds.
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Copycat 3 Musketeers Candy Bar recipe tastes so much like the real deal you won't be able to tell the difference! This homemade Cool Whip candy is easy to make using only chocolate, whipped topping, oil (so the chocolate doesn't seize), and a microwave - an irresistible sweet and fluffy chocolate filling covered in a hard chocolate coating!
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How To Make 3 Musketeers Bars. Note: This is a summary of the recipe steps. For complete instructions, see the recipe card down below. STEP 1: Line an 8×8 pan with parchment paper, making sure to let the paper overlap on the edges for easy removal later. STEP 2: Melt the chocolate chips by microwaving them in a microwave-safe bowl. Melt in 30 seconds increments, stirring in between to keep.
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Pour 8 oz of candy melts into a medium-sized microwave safe bowl and heat according to package instructions, stirring until smooth. Scoop the marshmallow creme into a large microwave safe bowl. Microwave for 30 seconds. Gradually stir the melted chocolate into the marshmallow creme until it is fully incorporated and the coloring is even.
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Cut into 6 candy bar size pieces or 12 fun size. Spread apart a little and put back into freezer for another 20 minutes or so. While the bars are in the freezer, melt remaining chips (for a thin coating, use 1 cup, for a thick coating use 2 cups) with 1 tablespoon oil. When melted stir until the chocolate becomes shiny.
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Directions. Spray a loaf pan with nonstick cooking spray or line with parchment paper, or wax paper and set aside. In a small microwave-safe bowl, melt 8 oz of the chocolate in 30 second intervals until smooth. Heat the marshmallow crème for 30 seconds in a small microwave-safe bowl. Combine the melted chocolate and marshmallow crème.
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In a medium microwave safe bowl, melt down 3 cups at 30 seconds and stir each time until completely melted. Pour into a large mixing bowl. Use an electric mixer, mix on high for about 30 seconds, after add the whole container of whipped topping into the bowl. Beat on medium for about 1 minute.
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Instructions. In a microwave safe bowl, melt chocolate chips for one minute. Stir and microwave again for another 30 seconds. Stir until smooth. (if needed, heat another 15 seconds). Allow to sit and cool to room temperature, about 20 minutes. Line an 8-inch square baking dish with parchment paper.
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Let the chocolate cool a bit and then beat on high speed for 30 seconds. Add the whipped topping and beat the two together until just combined and fluffy, about 30 - 60 seconds. Pour the mixture into the prepared pan and spread evenly. Place in the freezer for 1 hour or overnight. Remove and cut into bar shapes.
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Step 2: Add the whipped topping to the melted chocolate. Using a hand or stand mixer on medium speed, mix until smooth. You can also mix by hand. Just make sure the mixture is well combined and smooth. Step 3: Press the chocolate/whipped topping mixture into the 8×8 plastic wrap lined pan. The mixture will be sticky.
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Step Two: Make the Filling. Use an electric mixer, mix on high for about 30 seconds. Next add the whole container of whipped topping into the bowl. Beat the chocolate mixture on medium for about 1 minute. This mixture is the musketeer bar filling, and it should be nice and fluffy. Spread the chocolate filling in the bottom of the pan, spread.
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In a medium microwave-safe bowl, melt 2 cups of chips at 25-second intervals. Stir after each time or use a double boiler. When melted, pour into a medium mixing bowl. Using an electric mixer, beat on high for about 45 seconds. Then, add in the whole cool whip. Beat on medium to high for about 60 seconds. The mixture should be lighter and fluffy.
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Line a baking sheet with parchment paper or a silicane mat. Take remaining chocolate and melt by microwaving for 45 seconds, stirring and repeating until melted and smooth. Dip each bar in chocolate to cover completely (shaking off excess) and place on prepred sheet. Place in refrigerator until set.
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Place the tray of coated Cool Whip candy in the fridge and chill until the chocolate is firm, about an hour. Once firm, transfer the candy to an airtight container. Serve this copycat 3 Musketeers bar cold, and keep leftover pieces covered in the fridge for up to 5 days. Editor's Tip: You might notice a few splotches appear on the surface of.
