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.
many foods have come and gone, my love for this chocolate-covered nougat bar has stayed true, year in and year out.
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.
never considered making my own, because, well, WHO makes their own candy bars? Some things are best left to the professionals.
am THRILLED to report that you can make an identical-tasting version of 3
Musketeers at home, with only three simple ingredients!
could be dangerous.
I was skeptical. I don’t know about you , but when it comes to sentimental
foods, I am very particular about tastes and textures.
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.
of all? No Halloween costume required!
3-Ingredient 3 Musketeers
16 candy bars
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.
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.
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
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.
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.