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!
Ingredients:
- 2 cups chocolate chips, divided
- 7-ounce container Marshmallow Fluff
- 1/4 cup chocolate malted milk powder
- Vegetable oil, if needed
Directions:
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Line a 9" x 5" loaf pan with parchment paper in both directions, spray with non-stick cooking spray.
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Melt one cup of the chocolate chips in the top half of a double boiler set over barely simmering water.
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Place the marshmallow fluff in a microwave safe bowl and heat for 30 seconds. Add the malted milk powder and stir thoroughly.
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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.
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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.
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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
