Description
Chocolate lovers rejoice with this homemade 3 Musketeers bars recipe, a delightful twist on the classic candy. Silky chocolate mousse enrobed in rich chocolate coating creates a sweet indulgence you’ll crave again and again.
Ingredients
Scale
Chocolate Base:
- 12 ounces (340 grams) semi-sweet baking chocolate bars, broken into small pieces
- 24 ounces (680 grams) chocolate almond bark, also known as candy coating
Filling:
- 8 ounces (227 grams) tub frozen whipped topping, thawed
Coating:
- 24 ounces (680 grams) chocolate almond bark, also known as candy coating
Instructions
- Prepare the workspace by lining an 8-inch square pan with parchment paper, ensuring excess hangs over the edges for easy removal. Set up a parchment-lined baking sheet nearby.
- Chop semi-sweet chocolate bars into smaller pieces and place in a microwave-safe bowl. Heat at 50% power for 1-minute intervals, stirring between each cycle until completely melted and glossy.
- Gently fold thawed whipped topping into the melted chocolate using a handheld mixer. Blend on medium speed for 1-2 minutes until the mixture becomes uniform and silky.
- Transfer the chocolate-whipped topping mixture into the prepared pan. Use an offset spatula to create an even surface, then cover with overhanging parchment paper.
- Freeze the filling for approximately 60 minutes until it becomes firm and structured.
- Remove the chilled filling from the freezer. Using the parchment paper, lift out the entire block and slice into precise rectangular sections. Cut each section into smaller bite-sized pieces, cleaning the knife with hot water between cuts to maintain clean edges.
- Melt chocolate almond bark in a microwave-safe bowl, using 30-second intervals at 50% power. Stir thoroughly between heating cycles until completely smooth and liquid.
- Carefully dip each candy piece into the melted chocolate using a fork. Allow excess chocolate to drip off, then place on the prepared baking sheet. Tap the fork gently to ensure uniform coating.
- Refrigerate the chocolate-coated candies for 15 minutes to set the chocolate and create a crisp exterior before serving.
Notes
- Keep chocolate at consistent melting temperature to prevent seizing or burning, stirring frequently during microwave intervals.
- Use room temperature whipped topping for smoother blending with melted chocolate, ensuring no lumps form during mixing.
- Wipe knife with hot water between cuts to achieve clean, precise candy squares without sticky residue.
- For dietary modifications, substitute dairy-free chocolate and vegan whipped topping to create allergen-friendly version of the classic candy bar.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Desserts, Snacks
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 204
- Sugar: 19 g
- Sodium: 25 mg
- Fat: 13 g
- Saturated Fat: 9 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.1 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 5 mg