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3-Ingredient 3 Musketeers Recipe

When you were a kid, did you make candy piles with your Halloween take? I always did; there was the “keep” pile and the “discard” pile. And never was I happier than when the former was overrun with 3 Musketeers bars.

While many foods have come and gone, my love for this chocolate-covered nougat bar has stayed true, year in and year out.

Fun fact: 3 Musketeers got its name from the fact that the candy was originally sold in a package of three bars: chocolate, vanilla and strawberry. When vanilla and strawberry became difficult and expensive to source during World War II, only the chocolate was manufactured.

I never considered making my own, because, well, WHO makes their own candy bars? Some things are best left to the professionals.

But I am THRILLED to report that you can make an identical-tasting version of 3 Musketeers at home, with only three simple ingredients!

This could be dangerous.

Clearly, I was skeptical. I don’t know about you , but when it comes to sentimental foods, I am very particular about tastes and textures.

And these do not disappoint. The whipped chocolate malt taste and texture are on point, and it’s all wrapped up in a thick chocolate coating.

And best of all? No Halloween costume required!

3-Ingredient 3 Musketeers

  • Makes


    16 candy bars
  • Meal
  • Prep

    10 minutes
  • Cook

    10 minutes
  • Total

    20 minutes


  • 2 cups chocolate chips, divided
  • 7-ounce container Marshmallow Fluff
  • 1/4 cup chocolate malted milk powder
  • Vegetable oil, if needed


  • 1. Line a 9" x 5" loaf pan with parchment paper in both directions, spray with non-stick cooking spray.

  • 2. Melt one cup of the chocolate chips in the top half of a double boiler set over barely simmering water. 

  • 3. Place the marshmallow fluff in a microwave safe bowl and heat for 30 seconds. Add the malted milk powder and stir thoroughly.

  • 4. Add the melted chocolate to the marshmallow fluff and stir to blend. Transfer to your prepared loaf pan and freeze till firm, about an hour. Transfer to a cutting board and cut into desired-size pieces (I cut mine into 16 pieces). Place bars on a parchment-lined baking sheet; keep in freezer while preparing chocolate coating.

  • 5. Melt remaining one cup of chocolate chips in the top half of a double boiler set over barely simmering water. The chocolate should be thick but pourable (if needed, you can add vegetable oil—½ teaspoon at a time—till the proper consistency is achieved). Turn off the heat.

  • 6. Working with one bar at a time, place in the melted chocolate and turn with a fork until coated. Place bar on the fork and tap the handle against the edge of the bowl to level the chocolate and remove any excess. Use a toothpick to gently return the coated bar to the baking sheet. Repeat with remaining bars. Store in fridge unti ready to serve.

Images via Sheri Silver

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